Salad with salmon, zucchini and avocado
3 servings
35 minutes
This exquisite salad with salmon, zucchini, and avocado is a wonderful example of the sophistication of French cuisine. Light and refreshing, it combines the velvety texture of avocado, tender salmon, and slightly crunchy zucchini. Pine nuts add a subtle nutty note, while balsamic vinegar enhances the natural flavors of the ingredients. This salad is perfect for both a light lunch and an elegant dinner. It can be served alone or as a refined appetizer before the main course. The freshness of the lettuce leaves, the aroma of basil, and the slight spiciness of red onion make each forkful rich and flavorful. This recipe is a true ode to harmony where all ingredients complement each other to create an exceptional gastronomic delight.
1
Tear off 3 leaves of lettuce from the head, wash them, and pat dry with a kitchen towel. Tear into small pieces by hand. Discard the tough stems and place the rest at the bottom of the salad bowl.
- Iceberg lettuce: 3 stems
2
Take a small zucchini (or courgette), wash it, cut off the ends, cut it in half, then in half again and slice into half-rings. Heat a pan, add vegetable oil (olive oil can be used) and fry the zucchini uncovered until cooked, adding a little salt. Serve on lettuce leaves.
- Zucchini: 1 piece
- Vegetable oil: 2 tablespoons
3
Cut the avocado in half, remove the pit, peel, and dice the flesh into small cubes. Place it on the zucchini.
- Avocado: 1 piece
4
We cut the fish into small pieces. You can drizzle with a little lemon juice. We place it in a salad bowl.
- Lightly salted Atlantic salmon: 100 g
- Freshly ground black pepper: to taste
5
We wash the tomatoes and cut them into 2, 4, or more pieces depending on their size. We place them on top of the fish.
- Cherry tomatoes: 150 g
6
We clean the onion, cut it in half, and slice one half into thin half-rings. Add to the salad.
- Red onion: 0.5 piece
7
We wash the basil, separate the leaves, chop them finely, and add them to the salad.
- Green basil: 0.3 bunch
8
Add most of the pine nuts, balsamic vinegar, freshly ground pepper to the salad and mix. Sprinkle with the remaining nuts on top and serve. Enjoy your meal!
- Pine nuts: 30 g
- Balsamic vinegar: 1.5 tablespoon
- Freshly ground black pepper: to taste
