Tag: salad

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

I love this healthy, light, crunch Salmon Salad. It is so easy to put together and makes such a great lunch. Enjoy!

Spinach and Smoked Salmon Salad with Lemon-Dill DressingIngredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped dill
  • Kosher Salt
  • Freshly Ground pepper
  • 8 cups of Baby Spinach
  • 175 grams of thinly sliced smoked Salmon, cut crosswise into 1/2 inch ribbons
  • 1 medium cucumber – peeled, halved lengthwise, seeded and thinly sliced
  • 4 radishes, alved and thinly sliced
  • 2 spring onions, thinly sliced

Method

Whisk the olive oil, lemon juice and dill together in a large bowl. Season with Salt and Pepper. Then add the spinach, smoked salmon, radishes and spring onions to the bowl and toss well. Transfer the salad to plates and serve.

 

Sweet Potato Pomegranate Salad

Sweet-Potato-Pomegranate-Salad-4Ingredients

  • 4 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup pomegranate
  • 1/2 cup pepitas
  • 1/2 cup feta cheese

For the pomegranate dressing:

  • 2 tablespoons pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200 degrees C. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

2. Place the sweet potatoes in a large bowl. Add pomegranate, pepitas, and feta cheese.

3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.