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California salad with salmon
California salad with salmon

California salad with salmon

Preparation 20 min
Cooking time 4 min
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