Papaya avocado salad and grilled salmon

Ingredients:

• 2x 125g salmon (fresh or defrosted)
• 1 Small papaya (approx. 400g)
• 2 Ripe avocados
• 50g Brazil nuts
• 20g Organic tapioca syrup from Frusano
• 2 Limes
• 2-3 Tbsp olive oil
• 2-4 Coriander stalks (to taste)
• Salt
• Pepper

Preparation:

1. First, for the lime vinaigrette, squeeze 1 ½ limes. Add the organic tapioca syrup and 1 tablespoon of olive oil. Whisk everything together vigorously and season with salt and pepper.
2. Finely chop the coriander leaves and coarsely chop the Brazil nuts. Set both aside.
3. Next, peel the papaya and avocado and remove the seeds. Roughly dice both fruits and place in a bowl. Pour the vinaigrette directly over them to prevent the avocado from turning brown. 
4. Next, wash the salmon, pat dry and season with salt. Heat a dash of olive oil (about 2 tbsp) in a skillet. Fry the salmon in it until desired doneness. Turn once after a few minutes to brown it on both sides.
5. Finally, arrange the salad on plates and sprinkle with cilantro and Brazil nuts. Add the cooked salmon and squeeze the remaining lime over it.