This smoked salmon salad with red wine vinaigrette is a delicious salad for a HYPOXI-friendly low carb lunch or a light dinner.
Prep Time: 10 Minutes
Cook Time: 0 Minutes
- 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
- 4 tbs olive oil
- 4 tbs red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
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.
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.
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.