Salmon and Avocado Salad
4 servings
15 minutes
Salad with salmon and avocado is an exquisite dish inspired by French cuisine, where the freshness of ingredients plays a key role. The tender fillet of lightly salted salmon harmoniously combines with creamy avocado, giving the dish softness and refined taste. Crispy iceberg lettuce creates a pleasant contrast, while olives add spicy notes. The dressing made from lemon juice and olive oil emphasizes the freshness of each component, creating a perfect balance of flavors. This salad is not only beautiful in appearance but also rich in nutrients, making it ideal for a light dinner or festive table. Its simplicity in preparation makes it accessible even for beginners, while the versatility of ingredients allows for experimentation with variations. A true delight for gourmets!
1
Chop the salad leaves coarsely (I took Iceberg, but you can probably experiment with others too)
- Iceberg lettuce: 1 bunch
2
Cut the lightly salted salmon (or trout) fillet into not very small slices. Chop the hard-boiled eggs, grate the avocado, and add a can of olives - preferably large ones.
- Lightly salted Atlantic salmon: 200 g
- Chicken egg: 3 pieces
- Avocado: 1 piece
- Green olives: 1 jar
3
For the dressing, mix lemon juice (squeeze about half a lemon) with olive oil (a couple of tablespoons), season with salt and pepper to taste. Dress the salad with the mixture.
