Salmon and Prawn Salad

Name: Salmon and Prawn Salad
Cuisine: Lebanese
Ingredients: 2 packs of good-quality smoked salmon fillets (with peppercorns, honey, dill or even plain); 2 packs of good-quality smoked salmon fillets (with peppercorns, honey, dill or even plain); 2 packs of good-quality smoked salmon fillets (with peppercorns, honey, dill or even plain); 2 packs of good-quality smoked salmon fillets (with peppercorns, honey, dill or even plain); 500 g Jumbo Tiger Prawns, boiled and cleaned; 1x cos or Romaine lettuce, chopped; 1x cos or Romaine lettuce, chopped; ½ cucumber, sliced; 2 avocados, peeled and sliced; Handful of baby spinach leaves; 50 g toasted pine nuts; Juice of 1 and half lemons; 1 tbsp balsamic vinegar; 30 ml extra virgin olive oil; ½ tsp black pepper; ½ tsp pimento (paprika); ½ tsp pimento (paprika); Salt to taste

Preparation info

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

Salmon and prawns go very well together. This is indeed one of my favourite salads, especially when there are no guests around and it’s only Ali and me. It is light and more of a quick and filling meal after a good soup. Actually, I prefer it on any weekday because of its simplicity and its nutritional base; touching on that, it allows more room for dessert! And I like it.

Ingredients

Asia
Lebanon
Fish course
Pescatarian
Mediterranean
Gluten-free
Ramadan

Ingredients

Method