International dishesSaladsEurope and North America20 minutes
Smoked salmon salad with yogurt mayonnaise dressing takes only 20 minutes and suits a light meal. The salt of the salmon sits against rich avocado and clean, sour pomelo. The difficulty is that the dressing turns sharp easily, since yellow mustard has a real bite.
The dressing is mixed separately in a small bowl and tasted before it goes over the salad, rather than poured straight into the bowl of leaves. The pomelo has all its white pith removed before the segments are broken up, so the salad does not turn bitter.
This batch weighs about 415g, at roughly 262 calories per 100g.
Method
Tear 100g of smoked salmon into small slices.
Peel 100g of avocado, remove the stone and dice it. Break 50g of pomelo into segments, strip off the white pith and pull the flesh into small pieces.
Wash 5g of cherry tomatoes and halve them, and cut 5g of black olives and 5g of green olives into rounds.
Make the dressing: put 50ml of sweetened yogurt, 50g of yellow mustard and 50ml of Lean Mayo into a small bowl, mix until smooth, then taste and adjust.
Put all the prepared ingredients into a large bowl, add the smoked salmon and pour the dressing over.
With gloves on, toss gently and evenly so the salad takes up the dressing.
Tips
The 50g of yellow mustard is a lot and carries a real bite, so anyone unused to it can drop to 20 or 25g and taste up from there.
An avocado that is just ripe, dark green skinned and free of black mould, is the one to pick.
Mixing the dressing separately in a bowl and tasting it first matters, since poured straight over the leaves it is hard to correct.
Smoked salmon is already salty, so any decision about extra salt comes after tasting the dressing.
Once tossed it goes straight to the table, as standing darkens the avocado and draws water out of the leaves.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.