Prepare a fresh and easy salad with baked salmon, crisp vegetables, and creamy mozzarella. A light yet satisfying meal, perfect for summer.
Ingredients :
For the Salmon
- 1 tbsp MYST Organic Extra Virgin Olive Oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
For the Sautéed Mushrooms
- 3 tbsp MYST Organic Extra Virgin Olive Oil
- 125 g fresh mushrooms
For the Salad
- 50 g iceberg lettuce
- 50 g arugula leaves
- 50 g spinach leaves
- 6 red cherry tomatoes
- 6 yellow cherry tomatoes
- ½ cucumber
- 100 g mozzarella cheese
- 1 avocado
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp MYST Olive Oil with Edible Gold Flakes
Directions
Step 1: Baking the Salmon
Brush the salmon with olive oil and season with salt and black pepper. Bake in a preheated oven at 220°C for 10–12 minutes, until cooked through and still juicy.
Step 2: Sautéing the Mushrooms
Heat the olive oil in a large pan over medium heat. Add the mushrooms and sauté for about 5 minutes, until lightly browned. Reduce the heat and continue cooking for another 5–8 minutes, until the mushrooms are tender.
Step 3: How to Peel and Slice the Avocado
- Slice the avocado into thin slices.
- Hold the avocado gently in one hand and, using a sharp knife, cut lengthwise around the pit.
- wist the two halves gently in opposite directions to separate them.
- Use a spoon to carefully remove the flesh from the skin.
Step 4: Assembling the Salad
Tip: Make sure the leafy greens are completely dry before using them. This helps keep the salad crisp and allows the olive oil to coat the ingredients evenly.
Place all the ingredients in a large bowl in the following order:
- Iceberg lettuce
- Arugula leaves
- Spinach leaves
- Red and yellow cherry tomatoes
- Sliced cucumber
- Sliced mozzarella
- Sautéed mushrooms
- Sliced avocado
- Baked salmon
- 1 tsp salt
- 1 tsp freshly ground black pepper
- MYST Olive Oil with Edible Gold Flakes
Enjoy! 🇬🇷 🥗🐟
▶️ ▶ Watch our step-by-step recipe on YouTube!
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