Salad with smoked pink salmon and vegetables

2 servings
10 min

How to make a salad with smoked pink salmon? First of all, prepare all the necessary products according to the list. Salad sheets can be used any, for example Iceberg, Romain, Batavia, Latuk, Corn and others.

Wash the lettuce leaves thoroughly and dry with paper wipes to get rid of excess moisture. Narvite the leaves arbitrarily, or cut with a knife in large fragments.

Peel the onion and rinse. I used red onions for the salad, it looks brighter and more appetizing in the finished dish, and it also tastes softer in contrast to regular onions and is perfect for vegetable mixes. Varieties such as white salad or shallots are also great. Cut the onion into thin half rings or rings and send it to a salad bowl.

Wash and dry tomatoes and cucumbers. Cut the vegetables arbitrarily, as you like. I cut cucumbers into lettuce usually in wedges, as do tomatoes.

Wash the avocado, cut in half and remove the bone. Next, release it from the skin and cut into small cubes. Send to all components.

Hot smoked fish (any red, I have salmon), pour your hands on small pieces and add the top layer to the salad. Squeeze the juice of half the lemon on top.

Add the ground pepper mixture and salt to taste. If desired, add a little olive or vegetable refined oil. Avocado and red smoked fish are fatty in themselves, so I recommend using oils for this salad to a minimum. And when finished, sprinkle the salad with fresh, finely chopped greens. I used frosty greens: some dill and a mix of fragrant Provence herbs.