Salmon Ceviche Salad with Asparagus and Quinoa - The Summer Hit!

• Cut the salmon into thin slices about 2 cm thick
• Place them overlapping in a large dish.
• Cut the shallots into strips and sprinkle them over the salmon.
• Squeeze one lemon over the salmon, cover the dish with cling film and put it in the fridge until use (at least 1 hour).
• Cook the quinoa according to the instructions on the package and let it cool.
• Cook the asparagus until tender and cut into diagonal slices.
• Cut the avocado into cubes and sprinkle with the juice of half a lemon.
• Mix the quinoa, avocado, asparagus, shallots, chopped spring onions, chopped parsley with the juice of the last half lemon and 4 tablespoons olive oil.
• Season with salt and pepper.
• Sprinkle the salmon with some pepper and the last 2 tablespoons olive oil.
• Serve it either separately side by side on a plate or make a nice platter.

Enjoy the delicious fresh salad!

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