Okay, right off the bat, let me confess… I am not a fan of salads. Shocking, I know. I try to eat healthy as far as possible. I try to set a good example for the munchkin, but somehow eating salads doesn’t figure too often in the general scheme of things.
I have nothing against salads, but I just find them a bit boring compared to baking or cooking something warm, adding various ingredients to a pot, taking my time over them, watching them come together to create something that is so much more than the sum of its parts…
And generally, I also find salads too bland for my palette which has been used to spices all my life. So a salad appeals to me only when it is very flavorful. And when I love the ingredients that go into it individually.
This Smoked Salmon, Avocado and Arugula Salad from Fuss Free Cooking is one such gem, which brings together so many wonderful flavors and textures.
The saltiness of smoked salmon, the creamy avocados, the punch of lime, the crunch from the cucumbers and arugula, all topped with the nuttiness of the sesame seeds.
A lovely, lovely combination. Each mouthful brings an explosion of flavors. It is so, so good and extremely healthy of course. I also added red chilli flakes into the mix, just to heat things up.
Here’s the recipe.
Smoked Salmon, Avocado and Rocket (Arugula) Salad (adapted from Fuss Free Cooking)
Serves: 3 people as starters; 1 person as a main with some leftovers
60 grams Rocket leaves (Arugula)
1/2 of a Cucumber
100 grams Smoked Salmon
1 tablespoon Sesame Seeds
A pinch of Red Chilli Flakes (optional)
About 2 tablespoons of Olive Oil (adjust to your preference)
Salt to taste
A drop of Sesame Oil (optional)
In a small dry pan, toast 1 tablespoon of sesame seeds over medium flame until lightly brown. Set aside.
Wash and dry the rocket leaves. Set aside.
Slice cucumber. Set aside.
Halve a lime and squeeze the juice into a small bowl. Then add olive oil, sesame oil (if using), salt to taste and 1/2 tbsp of the toasted sesame seeds.
Whisk until it emulsifies.
In a salad bowl, add rocket leaves, cucumber and hand torn smoked salmon.
Stone, peel and slice the avocados. To avoid the avocados from turning brown, dip slices of the avocado in the dressing and add into the salad bowl.
Scatter the remaining toasted sesame seeds and red chilli flakes as a finishing touch.
Serve with the dressing separately.