Vibrant Smoked Salmon and Veggie Salad

For the holiday, spicy, bright, juicy, incredibly tasty! The salad with smoked pink salmon takes 10 minutes to prepare and with this composition of products it turns out very successful, and without mayonnaise. Avocado and red fish are simply made for each other, and with the addition of other fresh vegetables it is a delicious vitamin bomb.
cook time: 10 min
Miles Denholm
Vibrant Smoked Salmon and Veggie Salad

Nutrition Facts (per serving)

138
Calories
12g
Fat
3g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Onion 0.5 pc
Olive oil (optional) 3 tbsp
Salt to taste
Pepper to taste
Greenery to taste
Lemons 0.5 pc
cucumbers (about 100 grams) 1 pc
Cherry tomatoes 120 g
Avocado (about 100 grams) 1 pc
Lettuce leaves 100 g
Pink salmon 100 g

Recipe instructions

Step 1

Step 1
How to make a salad with smoked pink salmon? First of all, prepare all the necessary products according to the list. You can use any lettuce leaves, for example Iceberg, Romaine, Batavia, Lettuce, Corn and others.

Step 2

Step 2
Wash the lettuce leaves thoroughly and dry with paper towels to remove excess moisture. Tear the leaves randomly, or cut them into large pieces with a knife.

Step 3

Step 3
Peel the onion and rinse. I used red onions for the salad; they look brighter and more appetizing in the finished dish, and also have a milder taste, unlike regular onions, and are ideal for vegetable mixes. Varieties such as white lettuce or shallots are also perfect. Cut the onion into thin half rings or rings and place in a salad bowl.

Step 4

Step 4
Wash and dry the tomatoes and cucumbers. Chop the vegetables however you like. I usually cut cucumbers into salads into slices, just like tomatoes.

Step 5

Step 5
Wash the avocado, cut in half and remove the pit. Next, remove the peel and cut into small cubes. Send to all components.

Step 6

Step 6
Break hot smoked fish (any red fish, I used salmon) into small pieces with your hands and add as a top layer to the salad. Squeeze the juice of half a lemon on top.

Step 7

Step 7
Add a mixture of ground peppers and salt to taste. If desired, add a little olive or refined vegetable oil. Avocado and red smoked fish are fatty on their own, so I recommend using minimal oil for this salad. Finally, sprinkle the salad with fresh, finely chopped herbs. I used frozen greens: a little dill and a mixture of aromatic Provençal herbs.

Additional rubrics

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