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Roman salad with avocado, salted salmon and egg

Roman salad with avocado, salted salmon and egg
Ingredients:

  • 4 eggs
  • 250 g of salted salmon
  • 3 avocados
  • 3 tomatoes
  • Pesto
  • Water
  • Salt

Instructions:

  1. All the vegetables are washed, the leaves are separated from each other.
  2. Make salads on serving dishes.
  3. Place salads on dishes.
  4. Avocado without peel and dice cut into slices, tomato cut into segments.
  5. Boil the salt water – the egg is poured into a cup and fast put in water with one movement. Boil for 3 minutes. Do that with all eggs.
  6. On salads put avocado, tomatoes, salmon, leaves the egg in the middle, garnish with pesto sauce and serve.



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