Cod liver salad

Cut the cod liver (150 g) into neat cubes, preserving the structure.

Peel the quail eggs (5 pcs) and cut them into large pieces.

Dice the fresh cucumber (1 pcs) and the pickled cucumber (1 pcs) into small cubes.

Peel the avocado (1 pcs) and cut it into medium-sized cubes.

Combine the cod liver, eggs, cucumbers, and avocado in a deep bowl. Gently mix.

Tear the lettuce leaves (2 leaves) by hand or chop them roughly. Add to the salad.

Dress the salad with homemade mayonnaise (to taste) and add sea salt (to taste).

The oil from the can of liver can be partially used instead of mayonnaise.

Gently mix the salad to preserve the delicate texture of the liver.

Before serving, sprinkle the salad with broccoli microgreens (20 g).

For a more pronounced flavor, a few drops of lemon juice or Dijon mustard may be added.