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Asparagus-avocado salad with salmon tartare

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Ingredients for 2 servings:

  • 8 stalk(s) asparagus, green
  • 1 avocado(s)
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 250 g salmon fillet(s)
  • 1 small onion(s)
  • 2 tbsp olive oil
  • 1 bunch of basil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

For the salad, pre-cook the asparagus for 5 minutes and then refresh in ice water. Halve the avocado and asparagus and cut into small pieces. Place in a bowl and season with lemon juice, rapeseed oil, salt, and pepper. Reserve a few asparagus tips for garnish. For the tartare, cut the salmon fillet into very small cubes and season with the finely chopped onion, olive oil, salt, and pepper, and season to taste. Finely chop the basil, reserving a few leaves for decoration, and stir into the mixture at the end. Arrange the salad and tartare on a plate and serve garnished with the asparagus tips and basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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