This juicy, tasty, and, most importantly, low-calorie salad can be prepared and served as a snack, or it can replace one food intake if you are on a weight maintenance or weight loss diet, even though it contains slightly salted food salmon. It is in red fish that the amount of healthy fats and microelements necessary for the functioning of our body is contained, and vegetables are a pleasant bonus in the form of vitamins. The salad can be sprinkled with leaves of fresh herbs, and it also goes well with any nuts or seeds.
Ingredients:
Lightly salted salmon - 50 g
Radish - 80 g
Cucumber - 80 g
Cherry tomatoes - 3 pcs.
Green onion - 1 pc.
Capers - 1 tablespoon
Peking cabbage - 20 g
Olive oil - 1 tablespoon
Ground black pepper - to taste
Sea salt - optional
How to cook:
We will prepare all the products necessary for cooking salmon salad. Green onions, cucumbers, radishes and cherry tomatoes, that is, wash almost all vegetables under running water, dry them with paper towels. Cut the lightly salted red fish into thin slices.
We disassemble Peking cabbage into leaves, wash each separately, because often there is a lot of sand or earth inside the head of cabbage. Wipe with paper towels.
Cut the pekinka into convenient pieces along with the cucumber. We put the vegetables in a deep bowl, in which we will prepare and season the salad.
Cut the cherry tomatoes into quarters. Cut the radish into thin slices, so it looks prettier in the finished dish.
Then chop the green onion with a knife, add it along with the capers to a bowl. Season the salad with olive oil, salt with good quality sea salt if desired and pepper to taste.
Mix all the ingredients well, put them on a beautiful serving dish. Put slices of lightly salted salmon on top.
Serve the finished salad immediately, that is, immediately after cooking, until the vegetables are juiced.
Enjoy!
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