Smoked Salmon Salad with Mango and Avocado
A healthy and delicious salad featuring mixed greens, smoked salmon, mango, avocado, leeks and edamame beans under a bright and tangy lemon vinaigrette.
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.