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Print Recipe
Avocado Salad with Salmon Recipe
Light and delicious salad. The delicate creaminess of avocado is successfully complemented by the soft salinity of delicious fish, and iceberg salad gives a touch of freshness. It is prepared quickly, immediately served on the table.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Our ingredients. Salmon is better to freeze a little.
    Our ingredients. Salmon is better to freeze a little.
  2. Iceberg finely shinkuem. Frozen salmon cut into small cubes. From half a lemon, cut off one thin circle, squeeze out the rest of the juice.
    Iceberg finely shinkuem. Frozen salmon cut into small cubes.
From half a lemon, cut off one thin circle, squeeze out the rest of the juice.
  3. Peel the avocado, take out the bone and cut into small cubes, sprinkle a little lemon juice.
    Peel the avocado, take out the bone and cut into small cubes, sprinkle a little lemon juice.
  4. In a bowl, mix the iceberg, avocado and mayonnaise. You can add a little salt, but it seems unnecessary to me.
    In a bowl, mix the iceberg, avocado and mayonnaise. You can add a little salt, but it seems unnecessary to me.
  5. Mix avocado and iceberg with mayonnaise spread in a serving ring on a plate, seal with a spoon, spread the salmon cubes on top, pour lemon juice. Remove the ring, decorate with a sprig of greenery and a slice of lemon. Serve.
    Mix avocado and iceberg with mayonnaise spread in a serving ring on a plate, seal with a spoon, spread the salmon cubes on top, pour lemon juice. Remove the ring, decorate with a sprig of greenery and a slice of lemon. Serve.

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