buds-stuffed-with-salmon-and-avocado,-versatile,-light-and-easy-to-use-recipe-(with-video-included)

Buds stuffed with salmon and avocado, versatile, light and easy-to-use recipe (with video included)

Buds stuffed with salmon and avocado, a versatile, light and easy-to-use recipe (with video included)

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Buds stuffed with salmon and avocado, a versatile, light and useful recipe (with video included)

Buds stuffed with salmon and avocado, versatile, light and useful recipe (with video included) We have explained the details of the news, step by step, below. Buds stuffed with salmon and avocado, versatile, light and useful recipe (with video included) Keep reading our news. Here are all the details on the subject.

Buds stuffed with salmon and avocado, versatile, light and easy-to-use recipe (with video included)

We review the salmon removing possible remains of scales or thorns. We cut into approximately 1×1 cm cubes. Heat a little oil in a pan and sauté them for a couple of minutes . We withdraw and reserve.

We separate the leaves from the lettuce bud, wash them, dry them and arrange them on a serving tray or plate .

Finely chop the chives and pickles. Cut the avocado in half lengthwise, remove the bone and skin. We dice it and place it in a bowl along with the chives and chopped pickles. We sprinkle the whole with the juice of half a lime and stir.

Make a vinaigrette with the oil, vinegar and salt, beating everything together in a bowl until emulsifying . Place a tablespoon of the avocado mixture inside each bud leaf, water with the vinaigrette, spread the salmon on top and serve immediately.