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
100g salad mix
1 x 175g pkt Springs Smoked Salmon portion, flaked
1 x 400g can brown lentils, rinsed, drained
50g semi-dried tomatoes
1 large avocado, halved, stone removed, peeled, coarsely chopped
120g goats cheese, crumbled
Basil oil dressing
1 cup fresh basil leaves, washed, dried
60ml (1/4 cup) extra virgin olive oil
1 tbsp fresh lemon juice
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4 Method Steps
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.
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.
Divide the salad leaves and salmon among serving bowls. Sprinkle with the lentils, tomatoes and avocado.
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
