Winter salad with salmon and parsnip

Name: winter salad with salmon and parsnip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g winter carrot; 400 g parsnip; 100 g baby spinach; 1 Red onion; 60 g unroasted walnuts; 1 ready to eat avocado; 1 lime cleaned up; 15 g fresh fresh mint; 3 el mayonnaise; 3 el traditional olive oil; 1 el water; 300 g fresh salmon fillet; 1 frozen petit beurre bread

Winter salad with winter carrot, parsnip, red onion, walnuts, avocado and salmon. Nice to serve with bread.

Ingredients

Kitchen Stuff

1 blender
1 grill pan

Directions

Peel and cut the carrot and parsnips into slices of ½ cm. Halve possibly large slices. Boil in water with salt if necessary in 5 minutes.
Put in a colander, rinse cold under running water and keep separate.
Tear the spinach into small pieces.
Cut the onion into wafer-thin rings. Chop the walnuts coarsely. Mix the carrot, parsnip, spinach, onion and walnut and spread over a flat dish.
Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
Grate the green skin of the lime and squeeze out the fruit. Drizzle the avocado with ½ tbsp lime juice (per avocado).
Remove the leaves from the coin. For 4 people, add 1 tsp lime zest, ½ tbsp lime juice and the fresh mint with the mayonnaise, oil, water, pepper and possibly salt in a high beaker.
Puree with the hand blender to a smooth dressing.
Dab the salmon dry with kitchen paper and brush with the oil.
Heat the grill pan and grill the salmon in 5 min. Almost done. Turn halfway. Break into pieces.
Divide the avocado and salmon over the salad. Sprinkle with the dressing. Serve with the bread.