I don’t know about you, but there are some days where I’m just not inspired to cook. So for those days, I usually make a simple dish that would require little to no work, but at the same time a dish that would please my palate. This is why I love this Smoked Salmon and Avocado salad recipe. It’s a very simple dish with only three main ingredients, and it’s easy to assemble. For this salad, I use Mâche (also known as Corn salad or Lamb’s lettuce) because of its mild nutty flavor and soft texture. And it’s also a plant with many nutrients and has three times as much vitamin C as lettuce for example, which is a good thing for those in need of vitamin C supplements.
Here is the recipe:
Prep: 10 min Cook: 0 min 4-6 Servings
For the salad
300 g of Smoked salmon cut in fine slices (I used President’s Choice, a Canadian store brand)
100 g of Mâche or Corn salad or Lamb’s lettuce
For the dressing
2 tablespoons of Olive oil
1 tablespoon of Lemon juice
1 teaspoon of Dijon mustard (I use the brand Maille because it’s my favorite brand but you can use any brand of your liking)
1 teaspoon of Benedicta’s Pepper Sauce
¼ teaspoon of Pepper
1 pinch of salt (But it’s up to your liking. I use just a pinch of salt because I don’t like my dressing too salty)
½ teaspoon of Honey (Optional)
1 teaspoon of water (Optional)
1. In a small jar, put all the ingredients for the salad then put the lid back on. With the lid nicely sealed, shake the jar vigorously to blend all of the ingredients together. Once the mixture turn to a smooth and creamy texture, your dressing is ready.
2. For each avocado, with a sharp knife cut the avocado lengthwise around the nub in order to open the avocado in two. Then hold the other half of the avocado with the nub, gently tap the nub with the knife with enough force for the knife to wedge into the nub. Once the knife is nicely wedged into the nub, using the edge of the knife, twist the nub out of the avocado and discard it. Then use the knife to slice of each avocado half to make slices. Then use your fingers to peel of the skin.
3. In a serving plate, (I used a square plate but a bowl also could work just fine) place the Mâche so it would look like a nest. Place the avocado slices on top of the Mâche. And for the sake of making the plate look pretty, roll the smoked salmon slices into flowers then place it on the plate. Sprinkle with a little bit of salt and pepper for seasoning.
4. At this point you can drizzle a little bit of the vinaigrette on top of the salad and serve. However, I love to serve the salad without the dressing and let my guests add the sauce themselves on their plates.
Et Voilà! In less than 10 minutes you have a delightful salad to enjoy.
Be careful to not use too much force when tapping the knife into the nub of the avocado, otherwise the knife will cut all the way through it and an accident might happen. And we certainly don’t want an accident to happen with our hand.
Add more lemon juice in the dressing if you like your vinaigrette to be tarter than the usual.
I usually add a teaspoon of water to my dressing, if I find it too thick, in order to lighten it. But it’s optional.