Avocado and salmon salad
Description
Minimum effort — excellent result. Do not prepare this salad in advance, as sliced avocado quickly turns brown, but you can sprinkle it with lemon juice if preparing ahead of time. In that case, do not add mayonnaise before storing the cut ingredients in the refrigerator; only mix it in right before serving. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use store-bought sliced lightly salted red fish, or salt the fish at home.
- 2
Step 2
Wash the leafy lettuce, cut off the stems and gently dry. Place on the bottom of a plate. Wash the tomato in water, remove the core and slice into pieces. Arrange them on top of the lettuce. Wash the avocado and cut it in half. Carefully remove the skin and pit, slice it and place the slices between the tomato pieces.
- 3
Step 3
Cut the salmon slices into strips and roll each strip into a rose shape. Arrange them on a plate in any order.
- 4
Step 4
Add vegan mayonnaise. Optionally, you can use mayonnaise of any fat content or a sauce based on thick Greek yogurt.
- 5
Step 5
Serve the prepared avocado and salmon salad immediately after making it, as avocado slices will darken if stored for too long. Don't forget to season it with salt and pepper.