Smoked Salmod Salad With Red Wine Vinaigrette
200g smoked salmon, cut into strips 1 ½
1 ½ cups baby spinach leaves 125g punnet
1 small zucchini
1 tbs white sesame seeds, lightly toasted
1 tbs black sesame seeds, lightly toasted
2 tbs olive oil
2 tbs red wine vinegar 1/2 tsp Dijon
mustard 1/4 tsp salt
1/4 tsp pepper
10 Minutes Total Time
- Cut the zucchini length wise, then chop into half-disks. Plunge into
boiling water for 30 seconds then plunge into iced water to prevent
the zucchini from cooking any further. Drain and set aside.
- In a jar with a screw-top lid, add all of the vinaigrette ingredients.
Tightly screw on the lid and shake vigorously until the dressing has
- Divide the rocket and spinach leaves across
2 plates. Top with strips of salmon, cherry tomatoes and zucchini.
Drizzle the red wine vinaigrette over the top of the dish you are
serving today and store the remainder in fridge for tomorrow’s lunch.
Scatter with sesame seeds. Serve immediately.