Six varieties of leaves are the stars of this salad bursting with filling lentils, moist salmon and creamy goats cheese.
Allergens: Recipe may contain peanuts, tree nuts, milk, fish and sesame.
9 Ingredients
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100g salad mix
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1 x 175g pkt Springs Smoked Salmon portion, flaked
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1 x 400g can brown lentils, rinsed, drained
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50g semi-dried tomatoes
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1 large avocado, halved, stone removed, peeled, coarsely chopped
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120g goats cheese, crumbled
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Basil oil dressing
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1 cup fresh basil leaves, washed, dried
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60ml (1/4 cup) extra virgin olive oil
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1 tbsp fresh lemon juice
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4 Method Steps
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To make the basil oil dressing, place the basil in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds to stand. Refresh under cold running water. Drain.
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Place the basil and oil in the bowl of a food processor and process until smooth. Strain through a fine sieve into a small bowl. Discard the pulp. Stir in the lemon juice. Season with salt and pepper.
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Divide the salad leaves and salmon among serving bowls. Sprinkle with the lentils, tomatoes and avocado.
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Drizzle over the dressing. Top with the goats cheese. Season with pepper to serve.
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Recipe Notes
For the kids: Replace the salmon, semi-dried tomatoes and goats cheese with canned tuna, 250g cherry tomatoes, halved, and fresh ricotta. Variation: Salmon & cannellini bean salad with ricotta: Omit the avocado. Replace goats cheese with fresh ricotta. Replace the lentils with cannellini beans. Add 1/3 cup kalamata olives with the beans and tomatoes in step 3.
Image by Steve Brown
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