SALAD BOWL
WITH RICE
AND SALMON

3-4 SERVE

INGREDIENTS

• 1 bag of diced salmon
• Cooked white rice (amount optional)
• 1 large avocado
• 1 cucumber
• 3 to 4 stalks of celery
• 2 carrots
• Cherry tomatoes
• Toasted sesame
• Lemon juice
• 40 cc olive oil (5 tablespoons)
• Salt

PREPARATIONS

Sauté the salmon cubes in olive oil in a frying pan until golden brown. Add salt and set aside on absorbent paper. Wash, peel and thinly slice the cucumber, avocado, celery, and carrot, then halve the cherry tomatoes.

Put the rice, cucumber, celery, carrot, cherry tomatoes, avocado and chilled sautéed salmon pieces in a bowl.

Season with lemon juice, olive oil and salt.

Garnish with toasted sesame.