Smoked salmon salad with avocado and salted lemon

Fish 714 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Smoked salmon salad with avocado and salted lemon
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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The most unusual ingredient in this salad is salted lemons. They will require some skill in cooking, but without much difficulty. Salmon, avocado and lemon go well and look together in one dish. And, of course, this trio can use some greens in the form of spinach and arugula.

Ingredients

Directions

  1. Put the lemons in a small saucepan, fill with water so that it completely covers them (the lemons will float, you will need to squeeze them with a small plate), add 3 tbsp. l. with a slide of salt. Bring to a boil, cook over low heat for 20 minutes. Cool, save 1-2 tbsp. l. broth.
  2. For dressing, combine all the ingredients in a tightly closing small container, add salty lemon infusion to taste. Stir, cover and set aside for now.
  3. Using a very sharp knife, cut the lemons into small wedges. If the salmon slices are too long or too wide, cut them into nice, easy-to-eat slices. Peel the avocado and cut into neat slices.
  4. After making sure the container is tightly closed, shake it vigorously to emulsify the container. Combine arugula and spinach leaves with 3 tbsp. l. dressing, stir (it is most convenient to do it with your hands) and arrange on plates.
  5. Top with slices of avocado, lemons and salmon. Drizzle with the remaining dressing, pepper, garnish with capers.

Smoked salmon salad with avocado and salted lemon



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

The most unusual ingredient in this salad is salted lemons. They will require some skill in cooking, but without much difficulty. Salmon, avocado and lemon go well and look together in one dish. And, of course, this trio can use some greens in the form of spinach and arugula.

Ingredients

Directions

  1. Put the lemons in a small saucepan, fill with water so that it completely covers them (the lemons will float, you will need to squeeze them with a small plate), add 3 tbsp. l. with a slide of salt. Bring to a boil, cook over low heat for 20 minutes. Cool, save 1-2 tbsp. l. broth.
  2. For dressing, combine all the ingredients in a tightly closing small container, add salty lemon infusion to taste. Stir, cover and set aside for now.
  3. Using a very sharp knife, cut the lemons into small wedges. If the salmon slices are too long or too wide, cut them into nice, easy-to-eat slices. Peel the avocado and cut into neat slices.
  4. After making sure the container is tightly closed, shake it vigorously to emulsify the container. Combine arugula and spinach leaves with 3 tbsp. l. dressing, stir (it is most convenient to do it with your hands) and arrange on plates.
  5. Top with slices of avocado, lemons and salmon. Drizzle with the remaining dressing, pepper, garnish with capers.

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