Salmon & lentil salad with goats cheese

Cooking Salads Salmon & lentil salad with goats cheese

Six varieties of leaves are the stars of this salad bursting with filling lentils, moist salmon and creamy goats cheese.

Lables: Egg free Gluten free Shellfish free Soy free Wheat free
  1. To make the basil oil dressing, place the basil in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds to stand. Refresh under cold running water. Drain.
  2. Place the basil and oil in the bowl of a food processor and process until smooth. Strain through a fine sieve into a small bowl. Discard the pulp. Stir in the lemon juice. Season with salt and pepper.
  3. Divide the salad leaves and salmon among serving bowls. Sprinkle with the lentils, tomatoes and avocado.
  4. Drizzle over the dressing. Top with the goats cheese. Season with pepper to serve.

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100g salad mix
1 x 175g pkt Springs Smoked Salmon portion, flaked
1 x 400g can brown lentils, rinsed, drained
50g semi-dried tomatoes
1 large avocado, halved, stone removed, peeled, coarsely chopped
120g goats cheese, crumbled
1 cup fresh basil leaves, washed, dried
60ml extra virgin olive oil
1 tbsp fresh lemon juice

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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