Valerian salad, one of the most common salad in our cuisine.
Delicate, high in fibres, vitamines and minerals.
Today I enriched this salad with smoked salmon slices, avocado morsels and fried egg.
Everything seasoned with an emulsion of oil, salt, pepper and a little mustard.
Rich and complete.
With a little fantasy, a light and tasty lunch break.
Ingredients:
60g corn
200g valerian salad
1 avocado
1 egg
150g smoked salmon
Extra virgin olive oil
Mustard
Salt
Black pepper grains
– Clean, wash and dry the valerian salad carefully and put it in a bowl.
– Drain and wash the corn and join it to avocado, cleaned and sliced or cubed.
– Place the smoked salmon slices on top.
– Season with an emulsion of mustard, oil, pepper and salt.
– Heat a pat of butter or a teaspoon of oil in a pan.
– Break the egg being careful not to pierce the yolk.
– Salt the white, adjust pepper and cook for 2 or 3 minutes.
– Finish joining it to the valerian salad.
