A replica of the restaurant's signature salad, salmon, !️ avocado and nut salad

A revival of the classic, Wagas' classic salmon avocado and nut salad is here! Low calorie satiety and delicious, the scale drops quickly! All kinds of ingredients are matched together, plus the healthy and crispy nuts, there are many ingredients, rich nutrition, layers of taste, high appearance, good mood, and a sense of happiness when eating! There is no complicated stir-frying, and even kitchen novices can easily control it! Let's be a delicate baby!

Ingredients

Salmon 1 piece

Pecan(pecan) 5 pieces

Macadamianuts 5 pieces

Peanuts Appropriateamount

Kale 2~3 pieces

Pumpkin 1 smallpiece

Salt Appropriateamount

Crushedblackpepper Appropriateamount

Oliveoil Appropriateamount

Honey 1 spoon

Yellowmustard 1/2 tablespoon

Vinaigrette(orItalianvinegar) 2 tablespoons

Lemonjuice Afewdrops

Cooking Instructions

Prepare the ingredients.
Peel pecans, macadamia nuts and peanuts separately. I like to peel it in the shell, and the original taste is more fragrant.
Daily consumption of nuts also has many benefits:
Pecans (pecans) are rich in protein, amino acids, vitamins, etc., have high nutritional value, and have the effects of lowering cholesterol, nourishing the brain, and beauty.
Macadamia nuts are rich in unsaturated fatty acids, vitamin E, oleic acid, which can reduce density lipoprotein liposterols, reduce wrinkles, anti-aging, and prevent osteoporosis.
Moderate consumption of peanuts can prevent atherosclerosis, lower blood pressure and prevent coronary heart disease.
Cut the pumpkin into cubes and toss well with chopped black pepper, salt and olive oil.
Bake in the oven at 180Â°C for 15-20 minutes.
Wash the salmon and dry it with a paper towel.
Marinate with crushed black pepper, a drop of salt, olive oil and marinate for 15 minutes.
Pour olive oil into a pan and fry over medium heat for 1.5 minutes on each side, 2 minutes on the skin and 1 minute on the side. I like the texture of not fully cooked.
Ripe avocados can be sliced or diced.
Sauce: yellow mustard, honey, olive oil, vinaigrette, a few drops of lemon juice, mix well.
Spread the kale in the basin, arrange the fried salmon, and top with diced pumpkin and avocado.
How to taste kale: 1âƒ£ After washing, use a kitchen paper towel to absorb the water, tear the leaves, remove the stems, and rub them vigorously with olive oil for a while, so that the leaves will become soft and easier to absorb the sauce. 2âƒ£ Put a little olive oil in the pot and sautÃ© the kale leaves slightly until soft, which is suitable for babies who are trying kale for the first time.
Nuts are essential, you can put more of them! Finally, drizzle with the sauce! Don't be too good! It turns out that salad can also be eaten to bring happiness!