Actually, I was going to make something completely different. Last summer in Denmark I whipped up a beautiful salad with strawberries, sweet peas, avocado and leeks, and I was going for that one. Except this time I did not have sweet peas, so I decided to pop in some edamame beans instead. They kinda look alike plus have the added benefit of being rich in protein and other nutrients. Then I realized I had half of a mango in the fridge, which wasn’t going to last. And as I opened the fridge I saw a few pieces of smoked salmon left behind from the breakfast table. By the end of it, the only two things in common with my Danish salad were avocado and leeks! And this is how a new dish was born 😀
The Flavour Affair:
Smoked Salmon + Mango + Avocado + Leeks + Salad Greens + Lemon Vinaigrette
I was very curious how this would work out. I like the combination of mango and salmon in ceviches or when I serve fresh salsa over baked or pan fried fish. But I have never tried pairing mango with smoked salmon before. It tasted absolutely amazing! Salty, savory and buttery salmon and sweet juicy mango are one of those opposites that attract. Creamy avocado with its nutty notes works great with both and is perfect for tying them together. Leeks bring in pungency similar to that of the onions but a little less sharp, which helps to keep the flavours balanced. Leeks also add a crunch, and I really like how the white color livens up the the dish. For salad greens, I use a mix of sweet and bitter for a more rounded flavour.
Lemon Vinaigette is a simple tangy dressing that helps brighten up the salad and create a light, summery feel. Simply mix 1 tbsp lemon juice with 1/2 tbsp balsamic of fruity vinegar (mango vinegar would be the obvious choice!), 1 tbsp EVOO and stir in 1/2 brown sugar to sweeten things up a little.
Supporting ingredients:
- Edamame beans are great if you feel like adding a bit more substance. I usually have a pack of edamame in the freezer and quickly boil them for salads or poke bowls.
- Basil leaves bring in more fresh accents;
- Chili flakes give extra heat;
- Roasted almonds contribute with a crunchy finish.
Preparation tips for Smoked Salmon Salad with Mango and Avocado:
This really is a very straightforward salad that basically just requires assembly. However, it always pays off to put a little effort into the presentation 🙂 Start by tossing the greens with most of the dressing and arrange them on a plate. Tuck in thinly sliced mango and avocado – you can go arty here and alternate the slices. Add lightly swirled smoked salmon and scatter over edamame, leeks and roasted almonds. Drizzle with the remaining dressing and season with some chili flakes if desired. Feel free to pop in some edible flowers or micro greens if you happen to have any!
Enjoy this healthy and delicious salad as a lunch or dinner, with or without some fresh crusty bread.
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Smoked Salmon Salad with Mango and Avocado
Ingredients
For the salad:
- 1 pack of mixed greens
- A handful of fresh basil leaves torn
- 1 mango
- 1 large avocado
- 1/2 cups frozen edamame beans
- 2 leeks white parts only, thinly sliced
- 200 g smoked salmon
For the dressing:
- 1 tbsp lemon juice
- 1/2 tbsp baslamic vinegar see notes
- A pinch of salt
- 1/2 tsp brown sugar or more to taste
- 1 tbsp extra virgin olive oil
Instructions
- Make the dressing by whisking together 1 tbsp lemon juice, 1/2 tbsp balsamic vinegar, 1 tbsp evoo, a pinch of salt and 1/2 tsp brown sugar. Taste and adjust for sweetness.
- Boil the edamame beans according to the instructions.
- Combine mixed greens and basil leaves and toss with 2/3 of the dressing.
- Arrange the greens on a serving plate.
- Cut avocado in half and remove the seed. Use a table spoon to scoop the flesh out.
- Cut each half lengthwise and slice thinly. Slide the blade of the knife under the slices, lift and slide off onto the bed of greens.
- Use the same technique to slice and arrange the mango.
- Lightly swirl slices of smoked salmon and tuck them in.
- Scatter over the edamame, roasted almonds and leeks.
- Drizzle over the remaining dressing and add a pinch of dried chili flakes, if desired.
- Serve as is or with fresh crusty bread.
Notes
- You can use a fruity vinegar instead of balsamico – for instance, mango or apple cider vinegar.
