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California salad with salmon


20 minutes


4 minutes



California salad with salmon
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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.

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