Baked Meat Salad



Ingredients

Meat 400 g

Avocado 1

Pickled cucumber 2

Red chili pepper 1

Green onion 1 bunch

Mayonnaise 3 tbsp

Horseradish 1 tsp

Mustard 1 tsp

Lemon juice

Salt

Cut the meat into small pieces or shred it by hand. If the pickles have tough skin, peel it. Cut the cucumbers into small cubes. Cut the avocado in half, remove the pit, peel the flesh, dice, and sprinkle with lemon juice. Slice the green onions very thinly.

For the dressing, finely chop the chili (with or without seeds), mix with the mayonnaise, horseradish, and mustard. Toss the chicken with the dressing, then add the green onions, cucumbers, and avocado. Mix the avocado carefully to avoid turning the cubes into mush.

Season with salt, if desired, refrigerate for 15-20 minutes, and serve. This salad can be layered individually, if desired.

Enjoy!