Salmon avocado
Instructions
Cut Avocados in half horizontally, scavatene the flesh, cut into cubes and sprinkle with a little lemon juice because it's not black.
Delete the core to the salad, wash, sgrondatela and cut it into thin strips.
Drain salmon and cut into cubes.
Stir in a pinch of mustard to the mayonnaise and diluted with lemon juice.
Combined in a salad bowl, salad and salmon avocado, dressed with oil and vinegar, add salt, pepper and mix well.
Add the mustard mayonnaise and stir again before serving.
Ingredients and dosing for 4 persons
- 2 large ripe avocado
- 1 lemon (juice)
- 1 head of witlof (endive)
- 125 g of canned salmon in their natural
- Mustard powder
- 2 tablespoons of mayonnaise
- 1 tablespoon of olive oil
- 1 tablespoon of wine vinegar
- Salt
- Pepper