I want spring and summer to come as quickly as possible to this miserable weather in NYC. I miss Texas so much! Yesterday was gloomy and rainy. Since today is quite sunny, I decided to make tartare and the colors turned out very bright and spring-like! I lightly dressed the salmon with some leftover vinaigrette that I still had in my fridge.
[100% organic, conventional avocado, farmed salmon]
- 5 oz. salmon
- Half of English cucumber
- 1 mango
- 1 avocado
- 1 lemon, zested & juiced
- Salt & pepper
Juice and zest the lemon. Work with the least likely to oxidize ingredients first. Peel and dice the cucumber, mango, avocado. Toss all ingredients separately with little lemon juice, zest, and salt. Dice up salmon and season with salt and pepper at the very end.
Layer with avocados at bottom, then mango, then cucumber, and top with salmon. Serve with toasted bread slices or tortilla chips!