Smoked eel fillet cut into pieces.
Tear lettuce and arugula with your hands.
Cut the tomatoes in half.
Peel the avocado, remove the seeds and cut into cubes.
In a separate bowl, mix olive oil, balsamic vinegar, honey, salt and pepper, mix well. Then pour in the cream and mix again.
In a bowl, mix all the ingredients and pour the cooked dressing, mix and serve.
Salad with eel, tomatoes, avocado and arugula is fresh, light and at the same time hearty, aromatic and healthy. Cooking such a salad is very simple and fast; lovers of smoked fish and vegetables will definitely like it. This salad perfectly diversifies lunch or dinner, as well as decorates any holiday table.