Spinach salad with salmon and avocado

Spinach salad with salmon and avocado – a delicious and healthy recipe

I propose a salad recipe that not only satisfies your taste buds but also provides a considerable nutritional boost. This spinach salad with salmon and avocado is perfect for quick lunches or light dinners, making it an excellent choice for those who want to stay fit without sacrificing flavor. Additionally, it's simple and quick to prepare, making it an ideal option for busy days.

Preparation time: 15 minutes
Total time: 15 minutes
Servings: 2

Ingredients:

- 250 grams of fresh spinach
- 1 large avocado
- 1 can of salmon (approximately 200 grams)
- 2 slices of soft goat cheese
- ½ bell pepper (preferably red, but you can also use yellow or orange)
- 1 medium carrot
- Juice of ½ lemon
- 2-3 tablespoons of extra virgin olive oil
- Sea salt to taste
- Dried or fresh basil (to taste)
- 1 hard-boiled egg (optional, for extra protein)

Nutritional information (per serving):

- Calories: approximately 400 kcal
- Protein: 25 g
- Fat: 28 g (of which healthy fats)
- Carbohydrates: 22 g
- Fiber: 8 g

Step-by-step instructions:

1. Preparing the ingredients:
Start by washing the spinach leaves thoroughly, even if the packaging says they are already washed. It’s important to remove any impurities and revitalize the leaves. You can use cold water with a little vinegar for a more thorough cleaning.

2. Cutting the vegetables:
- Tear the spinach leaves by hand into larger pieces. This will help maintain their delicate texture.
- Cut the bell pepper into thin strips and grate the carrot using a large grater.
- Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Then, cut the flesh into cubes. Be careful when choosing the avocado; it should be slightly soft to the touch but not overripe.

3. Preparing the salmon:
Open the can of salmon and drain the liquid. Use a fork to flake the salmon into small pieces. If you prefer, you can use fresh salmon that is steamed or grilled for a more intense flavor.

4. Mixing the ingredients:
In a large bowl, add the spinach, salmon, carrot, avocado, and bell pepper. Drizzle everything with extra virgin olive oil, add sea salt and lemon juice to taste. Gently mix to combine the ingredients, being careful not to mash the avocado.

5. Adding the goat cheese:
Cut the goat cheese into small cubes and add it to the salad, mixing again to distribute it evenly.

6. Preparing the hard-boiled egg (if you choose to add it):
Boil an egg for 10-12 minutes, then let it cool, peel it, and slice it. This will add extra protein and make the salad even more filling.

7. Serving:
Transfer the salad to plates and garnish with the slices of hard-boiled egg on top. Sprinkle dried basil or, if you have it on hand, fresh basil for an extra touch of flavor.

Chef's tip:
For an explosion of flavors, let the salad sit for a few minutes before serving. This allows the ingredients to meld together, and the taste becomes even more intense. You can serve this salad alongside a slice of toasted bread or with a portion of quinoa to turn it into a complete main dish.

Possible variations:
- If you want a crunchier salad, you can add nuts or seeds (sunflower, pumpkin, or almonds).
- Instead of salmon, you can use tuna or cooked chicken to adapt the recipe to your preferences.
- Add a few cucumbers for an extra touch of freshness.

Ideal pairings:
This salad pairs wonderfully with a glass of dry white wine or freshly squeezed lemonade, offering a perfect contrast between hearty and refreshing flavors. It can also be a perfect accompaniment to grilled dishes or baked fish.

Frequently asked questions:
- Can I use frozen spinach? It’s not recommended, as fresh spinach provides a better texture and flavor. If you don’t have access to fresh spinach, you can use other greens like arugula or lettuce.
- How can I store the salad? It’s best to consume the salad immediately after preparation, but you can keep the ingredients separate in the fridge for a few hours to prevent the spinach from wilting.
- Is this salad suitable for vegans? You can easily adapt the recipe by replacing the goat cheese with tofu or vegan cheese, and the salmon can be substituted with a vegan fish alternative or cooked chickpeas.

This spinach salad with salmon and avocado is not only a feast for the taste buds but also a wise choice for a healthy lifestyle. Try it, savor it, and enjoy every bite! Bon appétit!