Summary

Ingredients

• 2 avocado (s)
• 1 medium potato (s)
• 1 large carrot
• 1 beetroot, pre-cooked
• 100 g peas (frozen)
• 150 g mayonnaise
• salt and pepper
• 1 lemon (s), add the juice from it
• possibly salt water

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Instructions

1. For the Russian salad, peel the potatoes, carrots and beetroot and cut into small cubes. It is best to steam the potato and carrot cubes (15 minutes) or boil them in salted water until the potatoes are soft. About 5 minutes before the end of the cooking time, add the peas and cook at the same time (maybe earlier, but I like the peas crispy).
2. Carefully mix the vegetable mixture with the precooked beetroot cubes and mayonnaise, season with salt and pepper and set aside in the refrigerator.
3. Now cut the ripe avocados lengthways in half with a knife (with ripe avocados this works like butter), remove the stone. Drizzle the avocado meat with lemon juice so that it does not turn black in the air, season with salt and place the Russian salad in the cavity where the stone was previously. In Peru, the palta rellena is spooned out of the bowl as a starter.
4. In the supermarket, avocados are often rock-hard and unripe, you have to make sure that they give way to pressure under the peel. Or you can buy the Hass avocados with the black skin, they are the tastiest, but unfortunately also the most expensive.
5. If you buy half-ripe avocados, you can wrap them in newspaper and let them finish ripen in a dry, warm place. This is not possible with the rock-hard fruits from the supermarket, because despite the newspaper they get moldy faster than they get ripe.