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Smoked Salmon Mediterranean Salad

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Smoked Salmon Mediterranean Salad

Smoked Salmon Mediterranean Salad
Smoked Salmon Mediterranean Salad is layered with bright and crunchy veggies and a delicious creamy green vinaigrette. This recipe serves as a beautiful side dish when hosting guests but can easily double duty as your own light and healthy meal.
Recipe type: Salad
Cuisine: Whole30, Paleo
  • 1 (4oz) pack of hot smoked salmon
  • 8 ounces green beans, ends trimmed
  • 1 bag (5 oz) spring mix lettuce
  • 1 pound sliced potatoes (about medium 2)
  • 1 cup sliced (1/8 inch) halved red onion
  • 1 cup cherry or grape tomatoes, each cut in half lengthwise
  • ⅛ -¼ cup currants
  • 1 pound sliced potatoes (about medium 2)
  • 2 hard boiled eggs, sliced lengthwise
  • 2 tablespoons sliced almonds
  • olive oil
  • salt and pepper
  • creamy green vinaigrette
  1. Preheat oven 350 degrees. On a baking sheet, spread out the potato slices, drizzle with olive oil and generously sprinkle with salt and pepper. Place in oven for 20 minutes.
  2. Fill a large bowl with water and ice. And set aside. Then fill a medium saucepan halfway with water and on high heat bring water to a rolling boil. Add salt, and green beans and cook for approximately 4 to 6 minutes. Remove green beans from the boiling water, add them to the ice water bath and let set.
  3. Break apart salmon fillet until it is flaky.
  4. On a platter, set a bed of lettuce and layer on top the potatoes, green beans, onions, tomatoes, eggs, almonds, currants, and salmon. Sprinkle with additional salt and pepper.
  5. Drizzle with creamy green vinaigrette and toss when ready to serve.



Posted on

June 16, 2016

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