Salad with Avocado and Lightly Salted Salmon

Name: Salad with Avocado and Lightly Salted Salmon
Ingredients: 200 g cherry tomatoes; 120 g lightly salted red fish (salmon, trout); 50 g arugula; 1 avocado; 3 tbsp olive oil; 1 tsp wine vinegar 6%; 1 tsp lemon juice; spices to taste (I used oregano, basil, rosemary, lemon zest); salt, pepper; 0.5 tsp sesame seeds (I used a mix of white and black sesame seeds)

A showstopping salad with avocado and lightly salted salmon! Today I'm sharing a new recipe for a gorgeous salad made with peppery arugula, lightly salted salmon, buttery avocado, and juicy cherry tomatoes! I rounded it all out with a fragrant dressing made with natural vinegar, lemon juice, and a pinch of spices for a delicate, refined flavor. Of course, you can simply toss all the ingredients together in a salad bowl. But to make it look just as good as it tastes, I suggest arranging the salad in the shape of a round wreath — it's both delicious and absolutely festive! You'll need a fairly large plate for this; mine is 32 cm in diameter, or you can divide the salad between two medium plates. This avocado and salmon salad is perfect for a holiday table — New Year's, Christmas, a birthday. But honestly, it's wonderful any day of the week! The salad with avocado and lightly salted salmon turned out incredibly delicious! My youngest was especially impressed — he's not even 2 years old yet, but he was eating it faster than mom, dad, and his sister. He even ate the arugula)) It's just that good!

Ingredients:

Salad:
200 g cherry tomatoes
120 g lightly salted red fish (salmon, trout)
50 g arugula
1 avocado
Dressing:
3 tbsp olive oil
1 tsp wine vinegar 6%
1 tsp lemon juice
spices to taste (I used oregano, basil, rosemary, lemon zest)
salt, pepper
Also:
0.5 tsp sesame seeds (I used a mix of white and black sesame seeds)

Preparation

Prepare the salad dressing. Using a fine grater, zest a lemon (about a third of it), then squeeze the juice from that same third. In a small jar with a screw-on lid, combine the olive oil (I used half refined, half unrefined), wine vinegar, and lemon juice (set the remaining juice aside). Season with salt and pepper, then add a little lemon zest and spices to taste (I used a small pinch each of oregano, basil, and rosemary). The spices are entirely optional — it'll be delicious without them too.

Seal the jar and shake vigorously until you get a light, smooth emulsion.

Assemble the salad. Wash and dry the arugula. Arrange about 2/3 of the arugula on the plate in a ring shape.

In a separate bowl, combine the remaining arugula and the cherry tomatoes, cut into quarters. Add the lightly salted salmon, cut into small strips, and the avocado slices drizzled with the remaining lemon juice. Gently and briefly toss together. Then arrange everything on the plate on top of the arugula.

Drizzle the dressing evenly over the salad and sprinkle with sesame seeds if desired. It's a good idea to toast the sesame seeds in a dry skillet beforehand to bring out their flavor and aroma, but this step is optional.