Salmon, preserved lemon and egg salad
Salmon and egg – the perfect combo! Enjoy a fresh and flavoursome lunch with this simple salmon, preserved lemon and egg salad recipe.
Ingredients
1 egg
30g baby spinach
15g fresh dill, roughly chopped
1/2 ripe avocado, sliced
1tsp pink peppercorns
1 preserved lemons, chopped
100g hot-smoked salmon fillets
2tbsp olive oil
2tbsp lemon juice
1tsp dijon mustard
1tbsp capers, roughly chopped
Pinch sea salt (to taste)
Pinch black pepper (to taste)
Method
First, hard-boil the egg. Place the egg into boiling water and simmer for 7 minutes (for an oozy middle) or 8 minutes (for a set yolk). Allow to cool, by running the egg under cold water. Peel and half.
In a small bowl toss the spinach, dill, pink peppercorns, preserved lemons and smoked salmon. Use 1 talespoon of lemon juice to coat the avocado slices (to avoid browning) and add to the bowl.
To make the dressing, whisk together the remaining lemon juice, olive oil, dijon and capers. Season to taste.
To serve, place the egg on top of the salad and drizzle over the dressing.
Recipe courtesy of Baliboosta
For more…
Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.
Give your lunch a makeover with this lemony raw beetroot and quinoa salad recipe.
