Salmon salad

Feeling the spicy taste of rocket leaves mixed with the fatty taste of smoked salmon, of soft butter mixed with a little sourness of orange sauce, vinegar in smoked salmon salad, rocket leaves will awaken the senses

Prepare ingredients (serving 2-4 people)

Mixed vegetable 760 grams of Arugula (fresh Rocket leaves) 1 fresh aniseed bud: cut/grated to medium thin 100 grams smoked salmon: thinly sliced 1 fresh avocado: chopped 1 sweet orange peeled and sliced ​​medium 95 grams of thinly sliced ​​beetroot 95 grams of chopped cucumber

Sauce 2 tablespoons freshly squeezed orange juice (about 30-35ml)* 1 tablespoon balsamic vinegar (about 15ml)* ½ teaspoon dijon yellow mustard (about 7.5ml) ½ teaspoon honey (about 2.5ml)* A pinch of black pepper

*: You can increase or decrease the dose to suit your own taste. Reduce the amount of balsamic vinegar to ½ teaspoon, increase the amount of honey to 1 teaspoon and the amount of orange juice to 3 tablespoons.

+ Vinegar part:

Put all the ingredients in the sauce preparation into a glass bowl and then use a whisk (whisker) to beat the mixture. Or use a small medium-sized glass jar with a tight-fitting lid and shake the mixture until dissolved. Place the vinegar mixture in the refrigerator before using.

+ Mixed vegetables:

To make this salad, the simplest thing is to mix all the prepared ingredients into a large salad bowl, then pour the accompanying sauce on top, mix gently to absorb the sauce with the fresh vegetables. . Use immediately after mixing.

 

Nutrition Facts (theo MyFitnessPal): Serving size: 1/2 of salad       

Calories: 301

Fat: 15g

Saturated fat: 3g

Carbohydrates: 29g

Sugar: 16g

Fiber: 11g

Protein: 16g

(Nguồn: asaucykitchen)