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Salads
Warm Salmon Salad with Quinoa and Avocado Cream
A hearty and well-balanced warm salad featuring tender salmon, nutritious quinoa, and vibrant avocado cream.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Quinoa: cook in a 1:2 ratio in salted water or vegetable broth until tender, about 12–15 minutes. Let it cool.
2
Salmon: season with turmeric, sea salt, and pepper. Grill or bake in the oven for 10–12 minutes at 350°F. Keep the fish juicy inside.
3
Zucchini and cucumber: slice into thin ribbons. Lightly sauté the zucchini in a dry pan or roast for 5 minutes.
4
Avocado cream: blend all ingredients until smooth and creamy.
5
Assembly: layer salad leaves in a deep bowl, add the quinoa, zucchini and cucumber slices, and top with salmon fillet. Drizzle with avocado cream and sprinkle with pumpkin seeds.
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