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.
1
Break the canned salmon fillet into pieces.
- Canned salmon: 200 g
2
Grate the carrot on a coarse grater.
- Carrot: 1 piece
3
Peel the avocado, remove the pit, and cut the flesh into small cubes.
- Avocado: 1 piece
4
Wash the lettuce leaves and dry them.
- Green salad leaves: 1 bunch
5
Combine all ingredients and dress the salad with olive oil, lemon juice, salt, and pepper.
- Olive oil: 25 ml
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
