A light and refreshing summer salad: Fennel & poached salmon

A light and refreshing summer salad: Fennel & poached salmon

This salad is so beautiful, I have served it as a starter at dinner parties and guests have been suitably impressed.  It also happens to taste amazing (if you like fennel).  I have made it as a week-night dinner, a starter for a dinner party or to serve as a side at a BBQ.  It works in all situations.  And there's hardly any cooking, it's mainly about slicing and dicing and bringing together all these wonderful ingredients in a beautiful dish. 

 

Ingredients (for 2 people as a main or 4 people as a starter)

Salad

  • 1 fennel bulb: finely sliced (e.g. in the Magimix or with a mandoline)
  • 200 gr (wild) salmon fillet: poached in very salty water for 10 mins (can still be pink in the middle)
  • 1 avocado: cubed
  • 1 orange: peel and cut in thin slices
  • 1/2 cucumber: thin slices or strips
  • 1 celery stick: thinly sliced
  • 1 small bunch of Dill: chopped

Dressing

  • Juice of half lemon
  • 3 tbsp of olive oil
  • Salt/pepper

Method

  • Bring together all the ingredients.  If prepared in advance, only add the dressing 30-40 mins before serving, so the vegetables soften, but not so much that they become soggy
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IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior