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DECODIANA
Avocado salmon salad
Quick salad of potato, salmon, pesto dressing and avocado.
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Ingredients
Directions
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Cook the potato cubes in approx. 6 minutes until al dente. In the meantime, cut the salmon into 2 x 2 cm cubes. Heat the oil in a wok, stir-fry the salmon about 4 min.
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Peel the avocado and cut into cubes. Rinse the potato cubes in a sieve under stocking water. Stir in a bowl of dressing and crème fraîche. Mix the potato cubes, salmon and avocado with the dressing.
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Season with pepper and salt. Serve with baguette.
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Nutrition
295Calories
Sodium0% DV0g
Fat38% DV25g
Protein24% DV12g
Carbs1% DV3g
Fiber0% DV0g
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