Fresh Salmon & Veggie Power Salad
Ingredients

Salad Base

• 2 cups mixed greens or lettuce

• 120–150 g fresh cured or smoked salmon, sliced

• 2 large eggs (for scrambled eggs)

• 1 tbsp butter (for scrambling)

• 1 small cucumber, diced

• 1 cup cherry tomatoes (red & yellow), halved

• ½ avocado, seasoned with salt, pepper & sesame seeds

• ¼ cup Kalamata olives

• ¼ small red onion, thinly sliced

Optional Seasoning for Avocado

• Pinch of salt

• Pinch of black pepper

• Sesame seeds (white or mixed)

Dressing (simple lemon vinaigrette)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt & pepper to taste

Instructions

1. Prepare the scrambled eggs

1. Crack the eggs into a bowl, whisk until smooth.

2. Heat butter in a pan over low-medium heat.

3. Pour in the eggs and gently stir until soft and creamy.

4. Season with a pinch of salt and pepper.

5. Remove from heat.

2. Prep the vegetables

• Dice cucumber.

• Halve cherry tomatoes.

• Slice red onion thinly.

• Cut avocado in half and sprinkle salt, pepper, and sesame seeds on top.

• Rinse and dry the mixed greens.

3. Prepare the salmon

• Slice smoked or cured salmon into nice pieces.

• If using raw sushi-grade salmon, keep refrigerated until serving.

4. Make the dressing

• Whisk olive oil, lemon juice, honey, mustard, salt, and pepper until combined.

5. Assemble the salad

1. Place mixed greens on the bottom of a large plate or bowl.

2. Arrange salmon, scrambled eggs, cucumber, tomatoes, olives, avocado, and red onion on top in sections for a colorful look.

3. Drizzle with lemon vinaigrette right before eating.

6. Serve

• Mix gently or eat it as arranged.

• Best served fresh and chilled.