A wonderful salad for lunch or as a light dinner. Juicy, tasty salmon and prawns mixed with eggs and lovely strawberries and avocado. This dish is bursting with vitamins and healthy omega-3 oil. The several layers of wonderful taste make this dish so delicious.
All my recipes are for two servings.
- 6 oz / 170 g salmon fillet without skin
- 1 tbsp olive oil
- ½ teaspoon salt
- 4 twists from Pasta Rossa spice mixture grinder
- 1 avocado
- 1/2 teaspoon lemon pepper
- 1 lemon
- 8 strawberries
- 8 cherry or mini plum tomatoes
- 10 big cooked, peeled prawns or large shrimp
- 10 basil leaves
- Dill for decoration
How to prepare:
If you use frozen cooked prawns or shrimp, take them to room temperature 2 hours before cooking, so they are cold but not frozen. Try to get Pasta Rossa mixture. Santa Maria UK link here. Also seen on Ebay. If you cannot find it, make your own mixture. Mix half teaspoon of each: garlic powder, tomato powder and black pepper.
Cut the salmon fillet into 2 slices. Heat up a non-stick pan to medium high heat and pan-fry the salmon in oil 3 minutes on each side. Season with salt and pasta rossa. If you do not have pasta rossa, lemon pepper or black pepper is also a great choice!
Cut the avocado in half, remove the stone and take the fruit off the skin with a spoon. Mash the avocado. Add 3 teaspoons of lemon juice (save rest of the lemon for the salmon). Season with lemon pepper
Wash the strawberries and cut off the green stem. Cut the strawberries into halves. Big ones you can cut into smaller pieces. Wash the tomatoes and the basil leaves.
Divide the basil leaves and strawberries between two plates. Add tomatoes. Add salmon in the middle. Divide the prawns (or shrimp) between the two plates. Sprinkle pasta rossa on the shrimp. Decorate with mashed avocado. Add dill.
Cut one thin slice from the lemon and cut the slice in half. Add the slices on the plates. Drizzle rest of the lemon juice on the salmon.