This smoked salmon salad with red wine vinaigrette is a delicious salad for a HYPOXI-friendly low carb lunch or a light dinner.

Serves: 4
Prep Time: 10 Minutes
Cook Time: 0 Minutes

Ingredients

Salad

  • 400g smoked salmon, cut into strips
  • 3 cups rocket
  • 3 cups baby spinach leaves
  • 250g punnet cherry tomatoes
  • 2 small zucchinis
  • 2 tbs white sesame seeds, lightly toasted
  • 2 tbs black sesame seeds, lightly toasted

Vinaigrette

  • 4 tbs olive oil
  • 4 tbs red wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp pepper

 

Directions

Salad

Cut the zucchini lengthwise, then chop into half-disks. Plunge into boiling water for 30 seconds then plunge into iced-water to prevent the zucchini from cooking any further. Drain and set aside.

Dressing

In a jar with a screw-top lid, add all of the vinaigrette ingredients. Tightly screw on the lid and shake vigorously until the dressing has combined.

To Serve

Divide the rocket and spinach leaves across 4 plates. Top with strips of salmon, cherry tomatoes and zucchini. Drizzle the red wine vinaigrette over the top and scatter with sesame seeds. Serve immediately.

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