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You can make the salad and the paprika chicken livers separately, but IMHO the combination is Win.

This is a good dish for people who want to try offal but are nervous about it: the paprika and the crunchy clean-tasting salad cut some of the heavy taste and richness that offal can have.

Salad base:

broccoli (boiled for 2-3 minutes max -- you want it bright green and crunchy)
raw red cabbage, thinly sliced
raw red onions, thinly sliced
avocado
bell peppers of any colour, sliced into strips
walnuts

Vary the quantities and add or subtract ingredients as you feel inclined. This is a sturdy salad and once made will last nicely in the fridge, so you can make it well in advance. You could add a little balsamic vinegar if you fancied it.

Paprika chicken livers:

Take the livers and chop into bite-sized pieces.

In a bowl, put a small amount of your oil/fat of choice (olive oil, canola, ghee, whatever). Then add way, way more paprika than you think you need and mix until you end up with something thick, red, and paint-like.

Add the livers and turn until they're thoroughly coated.

Then tip them into a hot pan and saute very quickly -- literally a minute or two -- before tossing them over the salad.