Hot Smoked Salmon Salad with Courgette Ribbons
with potatoes, green beans & fresh dill
Did you know that potatoes retain more vitamins when you cook them with the skin on?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Green beans
200 g
Potatoes
½ piece
Courgette
½ piece
Onion
5 g
Fresh dill
(May be present Celery)
75 g
Hot smoked salmon flakes
(Contains Fish)
20 g
Arugula & lamb's lettuce
Not included in your delivery
1.5 tablespoon
Extra virgin olive oil
½ tablespoon
White balsamic vinegar
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of salted water in a pot or saucepan. Discard the tips of the green beans and then cut into thirds. Wash the potatoes and cut into quarters.
Did you know... green beans are high in potassium, which helps to maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which us feel more energetic.
Boil the potatoes for 5 minutes, covered, then add the green beans and boil for 7 - 10 more minutes. Drain when finished and rinse under cold water.
Shave the courgette into thin ribbons using a peeler or cheese slicer. Finely chop the onion and the dill (see Tip).
Tip: the courgette and the onion are served raw, but you can also fry them if preferred; drizzle with olive oil and fry briefly, seasoning to taste with salt and pepper.
In a bowl, combine the white balsamic vinegar with two thirds of the extra virgin olive oil and half of the dill. Season to taste with salt and pepper, then add the courgette ribbons and toss well to combine. Set aside until serving.
In a large bowl, combine the onion with the mayonnaise and white wine vinegar, along with the rest of the dill and extra virgin olive oil. Add the potatoes, green beans and half of the salmon, then mix well to combine. Season to taste with salt and pepper.
Serve the lamb's lettuce and arugula on plates and top with the courgette ribbons, potato salad and the rest of the salmon. Drizzle with extra virgin olive oil as preferred.