200 g salmon fillet
40 ml organic Apple Cider Vinoceti Vinegar
1 tsp smoked paprika
200 g lettuce
200 g baby spinach
50 g raw peeled sunflower seeds
50 ml of olive oil
30 g parmesan
preparation: 10 min.
cooking: 10 min.
Cut the salmon in medium-sized pieces, transfer it to a deep pan and sauté lightly with olive oil until white, then sprinkle with red pepper and stir lightly.
In a salad bowl, mix the shredded lettuce and baby spinach, and season with salt and pepper.
Dash some olive oil and Organic Apple Cider Vinegar, mix well.
Add the salmon, sprinkle the nuts and decorate with large flakes of freshly grated Parmesan cheese.
Optionally, you can replace sunflower seeds with pine nuts.
“I can’t think of an easier, tastier and quicker to make salad. Not only is it abundant in nutrients but it makes also an excellent choice for your balanced daily menu thanks to the combination of salmon, Organic Apple Cider Vinoceti Vinegar and sunflower seeds. Enjoy it with your favourite well-chilled white wine. Cheers!”