Salmon Salad

Servings: 2–3

Ingredients:

• 4–5 leaves of green-leaf lettuce (about 1 oz / 30 g);
• 1 cucumber (about 3 ½  oz / 100 g);
• 8–9 cherry tomatoes – yellow and red – (about 3 ½ oz / 100 g);
• 2–3 tablespoons canned sweet corn (about 2 oz / 55–60 g);
• 3 oz / 85–90 g cold smoked salmon;
• 2 boiled chicken eggs;

DRESSING (whisk in a bowl before serving):

• 2 tablespoons olive oil;
• ½ –1 teaspoon natural apple vinegar;
• ½ –1 teaspoon mustard;
• salt and pepper to taste

— Tips —

Spin lettuce or use a paper towel to remove water.

— You need —

Torn into bite-size pieces lettuce leaves. Diced cucumber. Quartered tomatoes.

1 egg quartered or divided into six parts.

1 egg mashed with a fork or potato masher.

Salmon: slice 4–6 thin strips and make roses for salad decoration. Dice the rest.

— Prep —

1. Place the torn lettuce on the plate.
2. Toss the diced cucumber, corn, diced salmon and mashed eggs. Then place on salad leaves.
3. Season with mixed dressing.
4. Decorate with pieces of egg, quartered tomatoes and salmon roses.

Bon appetit!