Mexican Salad with Salmon
30 min
Fish
104967
For 2 Portions
300 g
cherry tomato
160 g
salmon filet, fresh
40 g
corn, canned
2
romaine lettuce
1
avocado
1/3
radicchio
3 tbsp
olive oil
2 tbsp
white wine vinegar
1 tsp
mustard
1 tsp
agave syrup
pepper
salt
1. All set?
2. Wash lettuce and cut into bite-sized pieces.
3. Wash radicchio and also cut or tear into pieces.