Bart's Recipes
Begin by preparing the ingredients. Cut the half avocado into equal cubes. Take the cooked wild salmon fillet and break it with a fork into coarse pieces. Have the mixed salad greens and pomegranate seeds ready for use.
Next, place a dry skillet over medium heat. Toast the pumpkin seeds in it until they turn light brown and begin to pop slightly. Shake the pan regularly to prevent burning. Remove the seeds directly from the pan and let them cool on a plate.
Take a large bowl and distribute the mixed salad greens over the bottom. Add the avocado cubes and pomegranate seeds and mix well together. Then gently add the coarse salmon pieces, preserving the structure of the fish.
Finish the salad just before serving. Drizzle the whole evenly with olive oil and lemon juice. Season with a pinch of pepper. Finally, sprinkle the toasted pumpkin seeds over the salad and serve immediately.
