Smoked Salmon Salad with Orange and Green Vegetables
Filling yet light, this salad features strips of smoked salmon with fresh kale, a mix of green vegetables, orange segments and a tangy dressing.
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.