Smoked salmon and fresh green salad.
This salad is the ideal quick dinner and has no cooking is involved. It’s fresh, healthy and full of flavour. And they are highly customizable.
It’s an unbelievably simple, yet delicious flavour of combination. Enjoy and good luck.
- Spring mix, spinach, or arugula
- Smoked salmon
- Cucumber or radishes
- Avocado
- Red onion or green onion
- Olive oil, apple cider vinegar, pepper, and sesame seeds.
Ingredients:
– 2,3 cups mixed Argula and Spinach
– 1/2 avocado thinly sliced
– 1/3 small red onion, thinly sliced
– 1/2 pear or sweet apple, thinly sliced
– some thinly sliced red pepper
– 4 slices smoked salmon piece
– 1 handful of microgreens
Dressing:
– red and black pepper to taste
– 1 tbsp sesame seeds
– 1/2 squeezed lemon juice and zest
– 2, 3 tbsp olive oil
– 1 tbsp honey
– 1 tsp mustard
– 1 clove garlic, minced
– Fresh dill to seasoning
Instructions:
1. In a medium bowl, add greens and salmon. To stretch salmon further, cut or tear them into small pieces. Add apple or pear, pepper, avocado, microgreens and red onion.
2. To prepare the dressing, combine the lemon juice, zest, olive oil, honey, mustard, garlic, sesame seed, peppers, and fresh dill in a bowl and blend until smooth and set aside till ready to use. Taste and adjust the seasoning, if needed.
3. Drizzle the dressing over the top just before serving.
Give a gentle toss and be blown away! 
- Dressing stores up to 2 weeks. The dressing can solidify in the fridge because of the oil, so bring to room temperature before serving.
- Lemon and dill are a perfect pair with smoked salmon, as the acid helps to cut the fattiness of the fish. Paired with fresh dill, this salad is ultra-light and refreshing. I highly recommend using fresh dill in this case, but if you don’t have any available you can start with a teaspoon of dried dill and add more to taste as you go.
- When shopping for smoked salmon, I always look for wild-caught salmon. Compared to farm-raised fish, wild-caught typically has a better ratio of anti-inflammatory omega-3 fatty acids to omega-6 fats, and it gets its natural dark pink colour from the antioxidant astaxanthin.
Ene dressing hiilee mush goe bolj bn. Nuguu Rice vinegartee salad margaash hiij idnee sis. Thank you 👌🏽❤️
Ene yostoi goyo boldog hiij ideerei 😉