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Lunch - Smoked Salmon Salad

Salmon salad with green leaves, avocado and tomato on black stone background. Top view with copy space.

Salmon is an excellent source of omega-3 fatty acids and this fresh summer salad will be hitting all the right tastebuds and definitely making your work colleagues jealous!

 

INGREDIENTS:

Serves 4

180g sliced smoked salmon

1/2 avocado

1/2 red onion

2 baby fennel bulbs

60g baby spinach

1 teaspoon lemon rind

1 tablespoon lemon juice

2 tablespoons fresh parsley

2 tablespoons fresh chives

1 tablespoon fresh tarragon

1 tablespoon salted baby capers

1/2 cup green lentils

1/2 cup natural yoghurt

Pinch of caster sugar

 

Optional Toppings

Cherry tomatoes.

 

HOW TO:

1. In a large saucepan of boiling water cook lentils as directed on the packet until tender. Drain.

2. While lentils are cooking, heat a chargrill pan over high heat. Spray fennel slices with oil and cook for 2 minutes on each side or until tender.

3. Process the yoghurt, parsley, chives, tarragon, capers and lemon rind in a food processor until smooth. Season to taste with salt and pepper.

4. To make the dressing, place red onion, lemon juice, sugar and a pinch of salt in a bowl. Set aside for 5 minutes and drain.

5. Combine lentils, fennel, onion, spinach and avocado in a large bowl. Divide among plates and top with the smoked salmon. Drizzle with the dressing to taste.

 

(picture is an example only)

Image: Bigstock