This smoked salmon salad is a light, tasty meal that can work as lunch, dinner or a starter. It has a base of kale and is loaded with green vegetable goodness. The salad also features orange segments for a fresher, juicier bite. Dressed into a delicate blend of lemon juice, honey, mustard and olive oil, it makes a perfect summer plate.
The Flavour Affair:
Smoked Salmon + Orange + Green Vegetables + Lemon Mustard Dressing
At the heart of this dish is the combination of smoked salmon with orange and the dressing. Green vegetables create bulk, and can be easily interchangeable.
Smoked Salmon: mild, not too salty salmon works best here.
Orange: I prefer sweeter types like Valencia, Naval or blood orange. The tang will come from the dressing.
Green Vegetables: I like to use some kind of leaves for the base. Here, I’ve got kale, but you can also go with spinach, mixed greens or rocket leaves. Additionally, pick 2-3 types of vegetables to add substance and a variety of textures. Our combination today features blanched green beans, garden peas, and leeks:
Alternatively, you can go with broccoli, edamame, avocado, snow peas or zucchini ribbons. Feel free to mix and match to find your own perfect combo!
Lemon Mustard Dressing: this mild, delicate dressing with a silky texture is amazing for elevating many kinds of salads. It contains lemon juice, olive oil, Dijon mustard and honey, creating just the right balance of sweet, zesty, fatty and spicy. It works particularly well with sweet and salty combos, like this smoked salmon salad or my favourite Pear and Prosciutto salad. If you like it hot, you can also add a pinch of red chili flakes.
Lastly, stir in some fresh coriander leaves – their invigorating aroma instantly enlivens summer dishes!
Preparation Tips for Smoked Salmon Salad with Orange Segments and Green Vegetables:
This is a very straightforward chop, prep and assemble job. A few pointers:
- If you are using vegetables such as green beans, broccoli or frozen peas, make sure you don’t overcook them. Pop them into boiling water and keep a close watch, testing frequently. These vegetables are at their best when still a bit firm, holding shape and texture.
- For the dressing I use 1.5 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp each mustard and honey. You can start with this and adjust sweetness, tang or kick to your preference.
- Regular olive oil works better than extra virgin, which can have a rather prominent taste and overpower the dressing.
- Pick the base for the salad – kale, spinach, mixed greens, arugula, or a combination. If using kale, massage it gently with a drizzle of lemon juice and olive oil to soften.
- Combine the salad base with the vegetables and oranges and toss your salad base with 2/3 of the dressing. That way, the veggies will start soaking up the flavours.
- Tuck in the salmon and gently mix to combine. Pour over the remaining dressing and finish off with a couple of grinds of black pepper mill.
Enjoy sprinkled with fresh cilantro leaves and some crusty bread on the side.
Looking for more light yet satisfying salad ideas? Here are some options:
Smoked Salmon Salad with Mango and Avocado
Green Papaya Salad with Prawns
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Smoked Salmon Salad with Orange and Green Vegetables
Ingredients
For the salad:
- 200 g smoked salmon
- 4-6 cups of kale leaves roughly chopped
- 1 tsp lemon juice
- 2 tsp olive oil
- 1 cup green beans
- 1/2 cups garden peas
- 1 leek white parts only, thinly sliced
- 2 oranges, peeled and segmented
- Salt and pepper to taste
- 1 tbsp fresh coriander leaves
For the dressing:
- 1.5 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp chili flakes optional
Instructions
- To prep kale, wash it thoroughly, remove the leaves from the stems and tear them up or roughly chop.
- Gently massage the leaves with 1 tsp of lemon juice and 1 tbsp of olive oil.
- In a medium pot or a large deep pan, bring water to boil.
- Add the beans to the boiling water and cook for 2-3 minutes, until they have just softened. Drain and let cool.
- If using frozen peas, you can add them to same same pot for the last minute of cooking.
- In a large bowl, combine kale, green beans, peas, orange segments, cilantro and leeks and toss with 2/3 of the dressing. Season lightly with salt (about 1/4 tsp – salmon is salty, too).
- Tuck in salmon strips and gently mix.
- Pour over the remaining dressing and finish off with a couple of grinds of black pepper mill.
Notes
- This salad is best enjoyed immediately, although it can last in the fridge for a day.
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