Avocado and Salmon Salad

Cooking method

1. Step 1:

   

   How do you make an avocado and salmon salad? Gather the ingredients you'll need. Choose firm, non-watery tomatoes, preferably in season. The avocado should be fresh — neither overripe nor underripe. Use lightly salted salmon; go for home-cured fish if you can, and if you buy it at a store, choose a trusted brand and shop and check the use-by dates. You can use any lettuce leaves, and you can chop arugula into the salad.

2. Step 2:

   

   Take a deep salad bowl. Wash and dry the avocado. Cut it in half. If it's ripe, the flesh will separate easily from the skin. Remove the pit. Cut the avocado flesh into small cubes and put them in the bowl. To keep the flesh from browning you can sprinkle it with lemon juice, though this salad comes together very quickly.

3. Step 3:

   

   Separate the salted salmon fillet from the skin. Remove any large and small bones. Cut the fish into small cubes and add it to the bowl.

4. Step 4:

   

   Rinse the lettuce leaves you've chosen under cold running water and dry them. Finely chop the greens.

5. Step 5:

   

   Wash and dry the fresh tomato. Just like the avocado and fish, cut it into small cubes.

6. Step 6:

   

   For the dressing you can use olive oil, which gives you a light, healthy salad. But I decided to experiment and added a teaspoon of plain yogurt. Dress the salad, add salt and ground black pepper to taste, and toss. Set out the plate you'll serve the salad on. Place a serving ring on it and pack the finished salad inside.

7. Step 7:

   

   Rinse the arugula leaves under cold running water and dry them. Garnish the salad with fresh arugula and serve right away.

8. Step 8:

   

   This salad can stand on its own as a meal for anyone leading a healthy lifestyle. It can also be one of the appetizers at dinner, or accompany potato and grain dishes.