Salmon and Avocado Salad with Crispy Kale

(3 servings) 562 calories/serving A perfect salad. Tasty, crunchy, abundant and a little different… 🥗

Ingredients

• 200-250 g of cooked salmon. 🐠 • 2 avocados small, cubed or sliced. 🥑 • 100 g of cabbage curly into thin slices. 🔪 • 2 hard-boiled eggs, peeled, halved or chopped. 🥚 • 1 tablespoon of olive oil. 🥄

For the lemon dressing

• 3 tablespoons of olive oil. 🥄 • 2 tablespoons of mayonnaise. 🥄 • 1 tablespoon of natural yogurt. 🥄 • 2 tablespoons of lemon juice plus zest of 1/2 lemon. 🍋 • Sea salt and pepper to taste.

Instructions

1. Preheat the oven at 180 C.
2. Make the dressing combining all the ingredients and stirring everything until smooth. Season to taste and refrigerate.
3. Prepare a Crispy Kale Spreading the chopped cabbage on a large baking sheet Bake with parchment paper.
4. Season and drizzle with 1 tablespoon oil, then rub the kale between the palms of your hands to make sure it is evenly coated with oil. 5.-Extend again on the sheet and bake in the center of the oven for 8-10 minutes. Remove from the oven halfway through and shake gently. 6.-Kale It is ready when it starts to turn brown around the edges. Remove from oven and let it cool. 7.- To make the salad combine the salmon with avocado and eggs, season lightly and drizzle with the dressing. Add the crispy kale on top. Enjoy! **I give you a recipe book with super delicious dishes. Just CLICK HERE