Avocado salad "Cornucopia"

Delicious meat salad with alligator pear, surprise your guests.

Ingredients

• Avocado - 1 pc.
• Champignons - 250 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Pickled cucumbers - 2 pcs.
• Eggs - 3 pcs.
• Green peas - 150 g
• Mayonnaise - to taste
• Boiled meat - 200 g

Directions

1. Boil the meat in salted water until tender. Cool down. Cut into cubes.
2. Peel the onion, wash and cut into cubes.
3. Peel the carrots, wash and cut into strips.
4. Wash mushrooms and cut into cubes.
5. Heat up a frying pan, pour vegetable oil. Put the onion into the heated oil, fry for 1-2 minutes, stirring, over medium heat.
6. Then add carrots and mushrooms, simmer for 3-5 minutes, stirring, over medium heat. Cool down.
7. Hard boil chicken eggs. Cool down. Cut into cubes.
8. Cut the avocado into two halves. Take out the bone. Clear.
9. Cut avocado into cubes. Sprinkle with lemon juice.
10. Cucumbers cut into cubes.
11. Place all ingredients in a bowl. Add canned peas. Salt and pepper. Dress salad with avocado mayonnaise.
12. Mix everything well.
13. Avocado salad "Cornucopia" is ready. Serve chilled.
14. Bon appetit!