Salad from Argentina with apples and tomatoes

Ingredients

→ 300 G BONELESS FILLET OF ARGENTINA
→ 30 G GREEN SALAD
→ 2 SWEET AND SOUR APPLES
→ 2 HARD-BOILED EGGS
→ 2 TOMATOES
→ 0.5 CUPS OF MAYONNAISE

Boneless fillet of Argentina thoroughly washed under cold water and boiled until tender in salted water (see materials "Cutting fish" and "Features of cooking boiled fish"), then cool and cut into small pieces.

Mash the eggs with a fork. Tomatoes scald with boiling water, peel and cut into small slices. Peel the apples, remove the core and cut into cubes. Wash the green salad, shake off the water and chop coarsely.

Mix in a salad bowl fillet of Argentina, apples, eggs, green salad and season with mayonnaise.

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