Ingredients with Measurements:
- 2 medium-sized vobla fish, cooked and flaked
- 2 ripe avocados, diced
- 2 medium-sized tomatoes, diced
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Mixing spoon or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked and flaked vobla fish, diced avocados, diced tomatoes, thinly sliced red onion, and chopped fresh cilantro.
2. In a small bowl, whisk together the olive oil and fresh lime juice until well combined. Season with salt and pepper to taste.
3. Pour the dressing over the vobla salad mixture and gently toss until everything is well coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Once chilled, give the salad a final toss and adjust the seasoning if needed.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 25g
- Saturated fat: 4g
- Cholesterol: 45mg
- Sodium: 70mg
- Total carbohydrates: 13g
- Dietary fiber: 7g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- Vobla fish can be substituted with any cooked and flaked white fish such as cod, tilapia, or halibut.
- Red onion can be substituted with thinly sliced shallots or scallions.
- Cilantro can be substituted with fresh parsley or basil.
Variations:
- Add diced cucumber or bell peppers for extra crunch.
- Use lemon juice instead of lime juice for a different flavor profile.
- Add a tablespoon of honey to the dressing for a touch of sweetness.
Tips and tricks:
- Be sure to remove any bones from the vobla fish before flaking.
- For a creamier texture, mash one of the diced avocados and mix it into the dressing before pouring it over the salad.
- If you're not a fan of cilantro, simply omit it or use a different herb.
Storage instructions:
- Store any leftover vobla salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the vobla salad on a bed of mixed greens for a colorful and nutritious meal.
Garnishes:
- Garnish with additional chopped cilantro or a sprinkle of paprika for added flavor and color.
Pairings:
- Serve with a side of crusty bread or crackers for a complete meal.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts would make a great side dish for this salad.
Troubleshooting advice:
- If the salad seems too dry, add a little more olive oil or lime juice to the dressing.
Food safety advice:
- Be sure to cook the vobla fish thoroughly to avoid any foodborne illnesses.
Food history:
- Vobla fish is a popular food in Russia and other Eastern European countries.
Flavor profiles:
- This salad has a fresh and zesty flavor from the lime juice and cilantro, with a creamy texture from the diced avocado.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish for a larger meal.
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Region: Russian