A super healthy salad with thinly sliced smoked salmon, crisp vegetables and a lemon dressing —A Splash of Vanilla
- Serves 2
extra virgin olive oil or macadamia nut oil
apple cider vinegar
lemon zest, finely grated
raw caster sugar
medium red onion, very thinly sliced
medium radishes, very thinly sliced
small Lebanese cucumbers, very thinly sliced
continental parsley, coarsely chopped
green onions, white and green part thinly sliced
sodium reduced smoked salmon, thinly sliced
Freshly ground sea salt & black pepper
2 small, buttered baguettes, to serve
In This Recipe
- 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.