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Californian salad with salmon
Californian salad with salmon

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Californian salad with salmon

Preparation 20 minutes
Cooking time 4 minutes
Servings 4


  • 500 ml (2 cups) green beans
  • 3 oranges
  • 180 ml (3/4 cup) pineapple, diced
  • 1 large red pepper, thinly sliced
  • 125 ml (1/2 cup) red onion, thinly sliced
  • 1 avocado, diced
  • 60 ml (1/4 cup) fresh coriander, coarsely chopped
  • 30 ml (2 tbsp) olive oil
  • Salt and ground black pepper
  • 1 L (4 cups) shredded lettuce or spring mix
  • 500 ml (2 cups) corn chips
  • 500 g (1 lb) salmon fillet, cooked


  1. In a saucepan, blanch the green beans for 3 to 4 minutes in salted boiling water.
  2. Drain. Cool in cold water.
  3. In the meantime, peel the oranges with a knife.
  4. Cut the oranges into half-round slices.
  5. In a large bowl, mix the green beans, oranges and their juice, pineapple, red pepper, onion, avocado and coriander.
  6. Add olive oil. Season.
  7. Toss to coat everything well.
  8. Divide the lettuce and corn chips onto 4 plates.
  9. Cover with the fruit and vegetable salad and top with the salmon fillet.
Availability in stores