Cod Liver and Avocado Salad

Cooking method

1. Step 1:

   

   How do you make a cod liver and avocado salad? First, gather all the ingredients. Choose a ripe avocado, but not too soft, or it can turn to mush in the salad. You can freely swap the brined pickles for pickled cucumbers — the flavor of the finished salad will take on new notes and won't be any the worse for it. Instead of lemon I used freshly squeezed lime juice, and I used olive oil infused with fresh basil.

2. Step 2:

   

   So, first remove the pickles from the brine and cut them into thin rounds (about 2–3 mm thick). If your pickles are very large, cut each round into 2–4 more pieces.

3. Step 3:

   

   Rinse the green onion under running water, dry it with paper towels, and chop it finely. Put the pickles and onion in a salad bowl.

4. Step 4:

   

   Wash the avocado, cut it in half, remove the pit, and peel it. With a thin, sharp knife, cut each half into medium cubes.

5. Step 5:

   

   Add the avocado to the pickles and onion.

6. Step 6:

   

   Drain the oil from the cod liver and cut it into pieces about the same size as the avocado.

7. Step 7:

   

   Add it to the salad bowl.

8. Step 8:

   

   I suggest also adding finely chopped red onion, which gives the finished dish color and brightness. You can get by with just green onion, though. Dress the finished salad with olive oil, add lemon or lime juice, and lightly salt and pepper it. Odorless vegetable oil works here too.

9. Step 9:

   

   Gently mix the contents of the salad bowl and taste again for salt. If there isn't enough salt or acidity, add the missing component to taste. Garnish the salad with herbs if you like.

10. Step 10:

    

    Done! Ready to serve!