Snacks · Finnish

Avocado and salmon salad

Name: Avocado and salmon salad
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 bag Provence salad mix 100 g; 3 clementines 300 g; 100 g cucumber; 2 ready-to-eat small avocados 250 g; 1 pkt smoked rainbow trout portion 300 g; 1 dl cashew nuts; 3 tbsp extra virgin olive oil; 2 tbsp clementine juice; 1 tbsp white balsamic vinegar; 1 tbsp white wine vinegar; 0.5 tsp Dijon mustard; pinch of mineral salt

A hearty salmon salad filled with succulent smoked salmon, avocado, clementines, and crunchy nuts. Finish the salad with a fresh clementine vinaigrette.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 15 minTotal 15 minInspired by k-ruoka.fi

Method

1
Mix the ingredients for the dressing together.
2
Pour the salad mix onto a serving platter or individual plates.
3
Slice the peeled clementines. Cut the washed cucumber in half and slice. Halve the avocado, remove the pit, and scoop out the flesh from the skin with a spoon. Slice the avocado. Cut the smoked rainbow trout into bite-sized pieces.
4
Arrange the clementines, cucumber, avocado, and fish pieces on the bed of salad. Sprinkle cashew nuts on top. You can toast the nuts if you like. Drizzle the dressing over the salad just before serving.

Starters