Fish salad with vegetables under avocado sauce
4 servings
20 minutes
Fish salad with vegetables in avocado sauce is a refined dish that combines the freshness of vegetables and the tenderness of lightly salted salmon. Italian cuisine is known for its harmony of flavors, and this salad is a bright example of its sophistication. Salmon, rich in omega-3 fatty acids, adds lightness to the dish, while fresh vegetables provide a crunchy texture. Avocado mixed with lemon juice and olive oil creates a silky, refreshing sauce that gives the dish a delicate creamy note. This dish is perfect for a light dinner or festive treat, pleasing not only with its taste but also with its elegant presentation on salad leaves.
1
Break the salmon fillet into small pieces.
- Lightly salted salmon: 350 g
2
Chop zucchini, carrot, and onion finely and mix with tomato juice, honey, and olive oil. Add salt and pepper.
- Courgette: 1 piece
- Carrot: 1 piece
- Spring onion: 2 stems
- Tomato juice: 50 ml
- Honey: 1 tablespoon
- Olive oil: 50 ml
- Sea salt: to taste
- Ground white pepper: to taste
3
Blend the avocado and mix it with lemon juice and olive oil. Add salt and pepper.
- Lemon: 1 piece
- Olive oil: 50 ml
- Sea salt: to taste
- Ground white pepper: to taste
- Balsamic vinegar: 20 ml
4
Place the vegetable mix on salad leaves, top with fish. Drizzle with avocado sauce.
- Mixed salad leaves: 120 g
