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

• Cut the salmon into thin slices of about 2 cm
• Place them overlapping in a large bowl.
• Cut the shallots into strips and sprinkle them over the salmon.
• Squeeze one lemon over the salmon, cover the bowl with cling film and place in the refrigerator until use (at least 1 hour).
• Cook the quinoa according to the instructions on the packaging and let it cool.
• Cook the asparagus until done and cut into diagonal slices.
• Cut the avocado into cubes and sprinkle with the juice of ½ of the lemon.
• Mix the quinoa, avocado, asparagus, shallots, chopped spring onion, chopped parsley with the juice of the last ½ lemon and 4 tablespoons of olive oil.
• Season with pepper and salt.
• Sprinkle the salmon with some pepper and the last 2 tablespoons of olive oil.
• Serve it separately next to each other on a plate or make a beautiful dish.

Enjoy the delicious fresh salad!

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