This is one of my favourite "fancy" salads. The dressing for this salad is absolutely delicious and really what makes the salad so good. So, don't skip the dressing!
Usually, I serve this a starter if we are having a nice dinner or lunch. When it isn't a rushed week night dinner. So, if you are looking for a good starter idea for this weekend, why not give this salad a try.
Smoked Salmon & Shrimp Salad in a Lime Vinaigrette
4 slices of smoked salmon
20 cooked shrimp, peeled with tails in tack
100 grams of mixed salad greens
Juice from 2 limes, divided
Grated lime zest from 2 limes, divided
2 tablespoon of honey
4 tablespoons Olive Oil
Salt and pepper to taste
1 ½ teaspoon fresh ground ginger
1 Small pot of Greek yoghurt
First make the vinaigrette dressing by adding the olive oil, lime juice, honey, ginger, grated lime zest and olive oil in a medium bowl. Whisk together until all ingredients are combined. Set aside.
Next in a small bowl add the Greek yoghurt, 1 teaspoon of lime juice and 1 teaspoon of lime zest. Stir to combine and set aside.
Place a piece of smoked salmon on each plate. Arrange around the outside of the salmon 5 shrimps on each plate. To make it look pretty you can arrange them so that one tail is facing in and the other out, in alternating order around the salmon. Add about a teaspoon of the yoghurt dressing in the middle of each piece of salmon.
In a large bowl, add the salad leaves and pour over dressing and coat well. Then serve a small amount of salad leaves over the salmon. Do this for each plate until they are all done. You should now have dressing left in your bowl. Drizzle a little over each plate and top with a tiny amount of the leftover Greek yoghurt mixture. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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