Summer salad with salmon strips

Ingredients for 2 servings:

• 1 head of iceberg lettuce
• ½ pack of arugula
• 3 tomatoes
• 1 bell pepper(s)
• 1 spring onion(s)
• 200 g smoked salmon
• 1 pinch(s) chia seeds or nuts of your choice
• 1 dash of olive oil or other oil
• 1 shot of balsamic vinegar
• Salt and pepper, preferably coarse

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Paleo-friendly, quick

Wash the lettuce, tomatoes, and bell peppers. Trim the spring onions and slice them into thin rings. Dice the tomatoes and bell peppers. I cut the iceberg lettuce into thin strips and left the arugula whole, but you can do it however you like. Then cut the salmon into thin strips. Because the salmon is a bit sticky, you’ll need to tear it into the salad with your fingers. Mix the ingredients together, but don’t dress the salad until it’s on the plate so the leaves stay crisp. Drizzle the oil, vinegar, salt, pepper, and chia seeds over the salad in any order you like.