Salmon salad with carrots and avocado

4 servings

20 minutes

Salmon salad with carrots and avocado is an elegant combination of fresh ingredients and vibrant flavors that has become popular in European cuisine due to its simplicity and health benefits. Salmon, rich in omega-3 fatty acids, adds tenderness to the dish, while carrots provide a light sweetness and crunch. Avocado adds a creamy texture and nutritional properties, while refreshing lettuce leaves make this salad light and airy. Dressed with olive oil and lemon juice, it gains a pleasant tanginess and harmonious balance of flavors. This salad is perfect for a light dinner or as an exquisite appetizer on a festive table, enhancing it with its natural beauty and rich taste.

Energy value per serving

• Calories: 189.2
• Proteins: 12g
• Fats: 13.7g
• Carbohydrates: 3.3g

Ingredients

• Canned salmon: 200 g
• Avocado: 1 pc
• Carrot: 1 pc
• Green salad: 1 bunch
• Olive oil: 25 ml
• Salt: to taste
• Lemon juice: 2 tbsp
• Ground black pepper: to taste

Cooking steps

1. Break the canned salmon fillet into pieces.

   Required ingredients:

   • Canned salmon: 200 g

2. Grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

3. Peel the avocado, remove the pit, and cut the flesh into small cubes.

   Required ingredients:

   • Avocado: 1 piece

4. Wash the lettuce leaves and dry them.

   Required ingredients:

   • Green salad: 1 bunch

5. Combine all ingredients and dress the salad with olive oil, lemon juice, salt, and pepper.

   Required ingredients:

   • Olive oil: 25 ml
   • Lemon juice: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste