- Shrimps peeled - 300-400 Grams
- Rice cooked - 1 glass
- Olives without pits - 250 Grams
- Green onion - - To taste
- Eggs of chicken - 6-8 pieces
- Salt - - To taste
- Mayonnaise - - To taste
- Beet - 1/2 Pieces
- Parsley - - To taste
- Garlic - 4 Teeth
- Hot pepper powder - 1 teaspoon
- Vegetable oil - 3 items. spoons
- Curcuma - - To taste
Rinse and dry the shrimp. Chop the garlic cloves on the plates, season with spicy pepper (optional). In the preheated oil, put the garlic and shrimp, fry for 4-5 minutes. Rice boil for readiness. For a more beautiful color in the water when cooking rice, you can add saffron or turmeric. Slice the olives into thin rings. Mix rice, shrimp with garlic, olives, finely chopped green onions and mayonnaise. Stir and send the salad in the fridge. Eggs boil hard, squirrels separated from yolks. Squirrels grate on a fine grater and split in half. One half of grated proteins left white ... ... and another tinted in lilac. To do this, a small amount of beets must be grated on the smallest grater, and add half a teaspoon of beet juice to the proteins until the proteins acquire the desired shade. Salad to get from the refrigerator, gently put on the dish. Spread evenly the salad with grated yolk. It remains to decorate the salad with a dessert spoon in the form of a bouquet to lay out the colored and unpainted protein, to decorate with parsley. Salad "Lilac" is ready.
Servings: 4