Festive light salad with salmon and avocado (without mayonnaise)

Salad with red fish, cucumber, sweet pepper, avocado - a real riot of flavors and aromas, very juicy and light salad. After such a dish, you and your guests will not feel heaviness. Perfect for a holiday table.

Ingredients

• Salted red fish (salmon) - 200 g
• Avocado - 1 pc.
• Bulgarian pepper - 100 g
• Fresh cucumber - 100 g
• Red onion - 30 g
• Iceberg lettuce and arugula (or salad mix) - 200 g
• Sesame seeds - 10 g
• For refueling:
• Soy sauce - 4 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Dijon mustard - 1 tbsp. the spoon
• Honey - 1 teaspoon
• For pickling onions:
• Apple cider vinegar - 0.5 tsp
• Sugar - 1 pinch
• Salt - 1 pinch

Directions

1. Cut the onion into thin feathers, add a few drops of apple cider vinegar, a pinch of sugar and salt. Leave the onion to marinate while we work on other ingredients.
2. Cucumbers cut into thin long strips.
3. Bulgarian pepper also cut into strips.
4. Peel a ripe avocado (if the avocado is ripe, the skin is well removed by hand) and cut into slices.
5. Coarsely chop the arugula. Iceberg lettuce cut or tear with your hands.
6. Cut salmon into slices.
7. Lightly fry the sesame seeds in a pan, stirring.
8. For the sauce, combine soy sauce, vegetable oil, mustard and honey and beat well with a fork.
9. Collect the salad just before serving, otherwise the greens and vegetables will lose their freshness.
10. Mix lettuce leaves, cucumber, bell pepper and pickled onion in a bowl, mix. Add a third of the prepared sauce, mix.
11. Put a part of the prepared mixture of lettuce leaves with vegetables on a plate, put the fish and avocado on top, then again the salad with vegetables, pieces of salmon and avocado.
12. Pour salad with salmon and avocado on top with the remaining dressing and sprinkle with sesame seeds. Serve the salad right away!
13. Bon appetit!