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Mimosa Salad in Lavash

Author
Cookinero 25 Feb 2025
6930
Mimosa Salad in Lavash

The Mimosa salad is traditionally laid out on a plate in layers, but there is another, more interesting, way of serving it. The dish can be served in a roll-shaped pita bread. This appetizer looks more original than the classic salad serving. The pita bread for the dish should be thin and fresh. The recipe lists canned tuna as an ingredient, but it can be replaced with any other fish.

How to cook Mimosa Salad in Lavash

Step 1

Mimosa Salad in Lavash

Prepare the salad. Add chopped greens to the mayonnaise and mix.

Step 2

Mimosa Salad in Lavash

Wrap the salad in lavash. Place all three lavash next to each other. Grease them with mayonnaise. Place canned tuna on the first lavash. Spread over the entire surface. Place grated cheese on the second lavash. Place grated boiled eggs on the third. Roll the first lavash into a roll, place it on the edge of the second lavash and twist, as if wrapping the first roll in the second lavash. Do the same with the third lavash: place the finished double roll on its edge and twist. Cut the salad into portions.

Mimosa Salad in Lavash - FAQ About Ingredients, Baking Time and Storage

Yes, you can use cooked salmon, chicken, or even chickpeas for a vegetarian option. Just ensure the protein is shredded or finely chopped for easy rolling.
Replace the tuna with mashed avocado, hummus, or marinated tofu. The eggs and cheese can remain, or use dairy-free alternatives if needed.
It's best consumed within 1-2 days. Wrap tightly in plastic wrap to prevent the lavash from drying out.
Absolutely! Look for gluten-free lavash or large tortillas at specialty stores. Ensure they're pliable to avoid cracking when rolling.
Use a sharp serrated knife and gentle sawing motions. For cleaner cuts, chill the rolls for 30 minutes before slicing.
You can prep ingredients separately, but assemble just before serving to prevent soggy lavash. Store components in airtight containers for up to 24 hours.
Use low-carb tortillas instead of lavash, reduce the mayo, and increase the protein-to-filling ratio for a lighter version.
Try slicing into pinwheels for appetizers, or serve with a side of pickled vegetables for contrast. Garnish with fresh dill or paprika for color.
Freezing isn't recommended as the mayonnaise may separate and lavash becomes soggy upon thawing. Fresh preparation yields best results.

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