1fennel bulbFinely sliced (e.g. in the Magimix or with a mandoline)
200gwild salmon fillet
1avocadocubed
1orangepeeled and cut up in slices
1/2cucumbercut up in fine slices or stripes
1celery stalkfinely sliced
1small bunch dillchopped
Dressing
3tbspextra virgin olive oil
1/2lemonjuice only
1pinchsalt
1pinchpepper(omit for AIP)
Instructions
Poach the salmon fillet for 3 mins in very salty water (it should taste like sea water)
Once cooled, cut the salmon fillet into small pieces (it should just fall apart)
Bring together all the ingredients
Notes
Ensure you let the salad rest for at least an hour, it helps blend the flavoursThe quantities are for 2 people as a main course, or 4 for a starter or side