Smoked Salmon on Mixed Salad Greens
Smoked salmon has slightly lower amounts of omega-3 fatty acids than fresh salmon but, like other oily fish, it provides a rich source of these essential nutrients.
1 small head treviso or round radicchio
1 small head curly endive (frisée)
lettuce heart
2 cups (75 g) watercress leaves
3 tablespoons finely chopped fresh flat–leaf parsley
400 g smoked salmon, thinly sliced
2 tablespoons red caviar (salmon roe)
Vinaigrette
4 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons lime juice
salt and freshly ground white pepper
- Cut or tear treviso and curly endive leaves into pieces. Arrange the mixed salad greens with watercress leaves on individual plates. Sprinkle parsley over the top.
- Separate smoked salmon slices and cut into small strips. Arrange salmon and caviar on top of salad greens.
- To make vinaigrette, whisk oil, lemon juice and lime juice until combined; add salt and pepper to taste. Drizzle vinaigrette over salad.
Cook’s Tip: Ideally, use freshly smoked salmon for the best result, but if you do use salmon that’s vacuum-packed, make sure to check the use-by or best-before date.
Preparation Time: 20 minutes
Serves 4
351 calories
28 g protein
25 g total fat
4 g saturated fat
110 mg cholesterol
4 g carbohydrate
3 g fibre
Super Salads, Reader's Digest
