With few ingredients, this spring salad will enchant your guests with the most incredible flavours and colours.
The ingredients for six people:
- 400g Hot Smoked Salmon or 400g Hot Smoked Spicy Salmon
- 250g mixed lamb’s lettuce
- 2 avocados
- 100g feta cheese
- 250g cherry tomatoes
- 2 boiled eggs
- 1 cucumber
- Fresh dill sprigs
- Handful of pomegranate seeds
Use either 400g hot smoked salmon or 400g hot smoked spicy salmon from SWISS LACHS. These are already cooked and can be cut into bite-sized pieces for the salad. We recommend a leaf salad mix as the basis for this salad. As a salad garnish, feta cheese and egg go best with the salmon. Add a few sprigs of fresh dill for extra seasoning and a handful of pomegranate seeds for some crunch.
For the vinaigrette, whisk together the fresh lemon juice, honey and Dijon mustard, then slowly add the olive oil, whisking constantly until smooth. Stir in the fresh chopped dill and season the dressing with salt and pepper.
Prepare the entire salad (without avocado and salmon) up to 8 hours in advance and store in the fridge.
Before serving, cut the avocado and salmon into pieces and arrange on the salad together with the dill and pomegranate seeds, drizzle with the dressing and serve.