Spring

Smoked salmon & spinach salad

February 22, 2015
Author Notes

A super healthy salad with thinly sliced smoked salmon, crisp vegetables and a lemon dressing —A Splash of Vanilla

  • Serves 2
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
In This Recipe
Directions
  1. Add dressing ingredients to a jar and shake well until combined or whisk in a small bowl, alternately. Set aside.
  2. 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).
  3. 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.
  4. Note: To achieve really thin slices for the onion, radish & cucumber, I used a mandoline on the thinnest setting.

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