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.
Super Salads, Reader’s Digest
| Servings | Prep Time |
| 4servings | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
Ingredients
- 1 small head treviso or round radicchio
- 1 small head curly endive (frisée)
- lettuce heart
- 2 cups watercress leaves
- 3 tbsp fresh flat-leaf parsley finely chopped
- 400 g smoked salmon thinly sliced
- 2 tbsp red caviar (salmon roe)
- Vinaigrette
- 4 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp lime juice
- salt and freshly ground white pepper
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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.
Per serving: 351 calories, 28 g protein, 25 g total fat, 4 g saturated fat, 110 mg cholesterol, 4 g carbohydrate, 3 g fibre
