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Palta Reina
A refreshing and elegant appetizer, Palta Reina features ripe avocados stuffed with a creamy chicken salad. It's a light yet satisfying dish often served as a starter or a light lunch.
๐ง ์ฌ๋ฃ
- 2 large Ripe avocados
- 1 cup Cooked chicken breast(shredded or finely diced)
- 0.5 cup Mayonnaise
- 2 tbsp Red onion(finely chopped)
- 1 stalk Celery stalk(finely chopped)
- 1 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
- 2 tbsp Parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Halve the avocados lengthwise and remove the pits. Gently scoop out some of the flesh from each half to create a larger cavity for the filling, being careful not to pierce the skin. Dice the scooped-out avocado flesh and set aside.
๐ก ์ ๋ฌธ๊ฐ ํ: Use a spoon to carefully scoop out the avocado flesh. - 2
In a medium bowl, combine the shredded chicken, mayonnaise, chopped red onion, chopped celery, and the diced avocado flesh.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the chicken is finely diced or shredded for a better texture. - 3
Add the lemon juice, salt, and pepper to the chicken mixture. Stir well to combine all ingredients.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste and adjust seasoning as needed. - 4
Spoon the chicken salad mixture generously into the hollowed-out avocado halves.
๐ก ์ ๋ฌธ๊ฐ ํ: Fill the avocados generously, mounding the salad slightly. - 5
Garnish with chopped fresh parsley before serving.
๐ก ์ ๋ฌธ๊ฐ ํ: Serve immediately to prevent avocados from browning.
๐ก ์ ๋ฌธ๊ฐ ํ
- โChoose avocados that are ripe but firm to the touch.
- โFor a lighter version, use Greek yogurt instead of mayonnaise.
- โAdd other ingredients like chopped hard-boiled eggs, capers, or a pinch of curry powder to the chicken salad for extra flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Stuff with tuna salad instead of chicken.
- Add a sprinkle of paprika or a drizzle of sriracha for a spicy kick.
- Serve on a bed of lettuce with a side of crackers or toast.