Avocado salmon salad

Name: Avocado salmon salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Endive salad; 1 small head romaine lettuce; 2 Onions; 150 g Mushrooms; 2 Avocados; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Maple syrup; 4 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 400 g Strem salmon; 7-10 Tbsp Mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Endive salad
1 small head romaine lettuce
2 Onions
150 g Mushrooms
2 Avocados
1 TABLESPOON Lemon juice
2 TABLESPOONS Maple syrup
4 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
400 g Strem salmon
7-10 Tbsp Mint

Directions

1
Clean and wash the endive salad and pluck into bite-sized pieces. Clean and wash romaine lettuce. Leave tender leaves from the middle whole. Cut remaining leaves into fine strips. Peel onions, cut into fine rings.
2
Wash, clean and slice the mushrooms. Halve the acocados, remove the seeds. Remove the flesh from the skin, cut into small pieces and sprinkle with lemon juice. For the marinade, mix maple syrup and lime juice. Season with salt and chilli. Mix prepared salad ingredients and marinade. Serve in portions. Warm the salmon lukewarm. Serve divided into small pieces on the salad.
3
Season with salt and chilli. Mix prepared salad ingredients and marinade. Serve in portions. Warm the salmon lukewarm. Serve divided into small pieces on the salad. Garnish with mint to taste