Usuba
Kizuch Salmon, Avocado and Pesto Salad
A light and nutritious salad with red fish, ripe avocado and crispy seeds. Complemented with soft scrambled eggs and aromatic pesto sauce. Perfect for both lunch and a festive table.
- Total
- 20 min
- Standard serving
- 350.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all ingredients: coho salmon, avocado, cherry tomatoes, eggs, microgreens, pumpkin seeds and sesame seeds.
- 2
Step 2
Cut the avocado in half lengthwise and remove the pit.
- 3
Step 3
Arrange the microgreens on the bottom of a plate or salad bowl.
- 4
Step 4
Slice the avocado into thin slices.
- 5
Step 5
Arrange avocado slices over the greens and drizzle with lemon juice.
- 6
Step 6
Slice the coho salmon thinly.
- 7
Step 7
Add the fish to the salad, arrange the cherry tomatoes.
- 8
Step 8
Sprinkle the salad with white sesame seeds.
- 9
Step 9
Place eggs on a hot skillet with butter.
- 10
Step 10
Cook over high heat, stirring constantly, for about 1 minute until it reaches a soft scramble consistency.
- 11
Step 11
Place the scramble in the center of the salad.
- 12
Step 12
Dress the salad with pesto sauce.
- 13
Step 13
Add pumpkin seeds and garnish with microgreens. Serve immediately.
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