Smoked Salmon Salad with Pink Grapefruit and Wasabi Mayo
Serves: 2
Time: 15 mins
This salad ticks all the boxes - it’s scrumptious and light and super easy to make but it is also incredibly pretty, so if you wanted to do this one as a brunch dish then it would go perfectly with a pink bubbly. We had rain here on the coast but now the skies are blue again, so if you can, why not plate yours up and take outdoors.
Extra Watercress
Watercress can be quite hard to gauge for yield because there tends to be a lot of waste when you clean it up. If you end up with more than you think you need, why not save any washed leaves that you don't use for a nice garnish on something tomorrow.
Leftovers
This one is just for two so if you want to have extra for lunch I have added all the same ingredients to feed four into the lunch list.
What you'll need
1 packet of smashed smoked salmon 150g
1 bunch of baby rocket
1 bunch of watercress
1 large pink grapefruit
1 avocado
1 bunch of asparagus
1 bunch of purple baby carrots
3 red radishes
1 teaspoon of wasabi paste
1/2 lemon
From the Pantry
olive oil
1 tablespoon of mayo
salt and pepper
Feeding Four
In the dinner for four shopping list I have given you extra salmon, avocado, asparagus and grapefruit plus another bunch of watercress.
Prep and Cook
Wash Watercress
Pick the nice tips from the watercress and any stems or leaves that are in a good condition (watercress tends to have quite a bit of waste sorry) and plunge into a bowl of cold water. Give the watercress a really good shake in the water then pick out with your hands and place in a colander. Do not tip the cress out - what you want is to leave all the dirt and sometimes slugs behind in the water!
Shake off excess water. A salad spinner works great if you have one.
Wash Rocket
If you have been able to source a bunch of rocket then tip the ends and strip the rest of the leaves off the stalk and put into a bowl of cold water. If you are using baby rocket in the bag you won’t need to do this but it is a good idea to wash and remove any bad leaves.
Wash well then shake off excess water.
Prep Veggies
Raw or Cooked
Raw asparagus has a real earthy taste so if you prefer you could blanch the asparagus in boiling water for 20 seconds then strain a chill down in a bowl of iced water.
Use a potato peeler or a really sharp knife to make long thin strips of asparagus. Place in a bowl of cold water.
Slice radishes into thin rounds and add to the asparagus.
Use a peeler to peel long strips of purple carrot and add to the asparagus.
Peel the avocado and remove the stone then slice into chunky wedges.
Peel the grapefruit, then slice your grapefruit in half and slice into semi circles.
Mix Dressing
Combine the wasabi and mayo with the juice of half a lemon, mix together and then have a taste. If you want more pow, add more wasabi but it’s a good idea to add it in small amounts till you get the desired taste.
Plate it Pretty
Strain the water off all your veg and shake off as much water as possible.
Toss the watercress, rocket, radishes, asparagus and carrot together with a light drizzle of olive oil, sprinkle lightly with salt. Use your hands to pile a small amount into the base of your dish.
Place 3 segments of grapefruit around the dish and a couple of pieces of avocado, then flake over some salmon, a very light sprinkling of sea salt, some cracked pepper and drizzle with the wasabi mayo.
Keep building your salads up using these steps until you have finished the ingredients.
Not so fussy?
If you aren't worried about presentation then simply pile all the ingredients together in a bowl and toss with dressing.
Enjoy!
Lunch tomorrow
Did you go for the extra ingredients to make this one lunch as well? or are you having a treat day and buying lunch?