Baby Spinach and Avocado Salad with Salmon

Ingredients:
½ pack Eisberg baby spinach
100 g quinoa
400 g salmon
salt and pepper to taste
1 lemon
2 tbsp vegetable oil
1 head romaine lettuce
1 cucumber
2 carrots
3 avocados

For the dressing:
1 pack cold-pressed peanut and pistachio oil blend
3 cloves garlic
juice of 2 lemons
salt and pepper
2 tbsp black sesame seeds

Preparation:

Cook the quinoa in three times its volume of lightly salted water until tender, then drain and set aside to cool.
Meanwhile, remove the skin from the salmon fillet using a sharp knife, then cut it into approx. 2 cm cubes.
Season with salt and pepper, drizzle with fresh lemon juice, and sear in a hot pan with a little oil for 2–3 minutes until golden brown on the outside and tender inside. Set aside.
Slice the romaine lettuce into thin strips, grate the cucumber and carrots, and cut the avocado into 1.5 cm cubes. Combine in a large bowl with the Eisberg baby spinach and the cooled quinoa.
In a small bowl, prepare the dressing by mixing grated garlic with the other ingredients until smooth and aromatic.
To serve, top the salad with the seared salmon cubes and drizzle with the lemon dressing.