Spring
Smoked salmon & spinach salad
- Serves 2
Author Notes
A super healthy salad with thinly sliced smoked salmon, crisp vegetables and a lemon dressing —A Splash of Vanilla
What You'll Need
Ingredients
- Dressing
-
2.5 teaspoons
extra virgin olive oil or macadamia nut oil
-
1.25 tablespoons
apple cider vinegar
-
1 teaspoon
lemon zest, finely grated
-
1/4 teaspoon
raw caster sugar
- Salad
-
2 ounces
baby spinach
-
1/2
medium red onion, very thinly sliced
-
6
medium radishes, very thinly sliced
-
2
small Lebanese cucumbers, very thinly sliced
-
1 handful
continental parsley, coarsely chopped
-
2
green onions, white and green part thinly sliced
-
2.5 tablespoons
sunflower seeds
-
6.5 ounces
sodium reduced smoked salmon, thinly sliced
-
Freshly ground sea salt & black pepper
-
Lemon wedges
-
2 small, buttered baguettes, to serve
Directions
- Add dressing ingredients to a jar and shake well until combined or whisk in a small bowl, alternately. Set aside.
- Place first 7 ingredients into a large bowl, then drizzle over dressing; toss until combined, glossy and the sunflower seeds are evenly distributed. Place evenly over 2 plates or bowls then add smoked salmon over the top with the baguettes on the side. Season with black pepper, sea salt and a squeeze of lemon (you shouldn’t need too much salt).
- This is really nice with the smoked salmon and salad place between the sliced, buttered baguettes and eaten as a sandwich or as a salad on it’s own.
- Note: To achieve really thin slices for the onion, radish & cucumber, I used a mandoline on the thinnest setting.
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