Juicy Colorful Summer Salad

A wonderful summertime salad. There are a lot of ingredients in this dish, but it is still very easy to do. You can also leave out something and choose only the ingredients which you love the most or what you can find in your store. This dish is bursting with vitamins, healthy omega-3 oil and antioxidants. The several layers of wonderful taste from salty to sweet makes this dish extra delicious.

All my recipes are for two servings.

  • 8 new / summer potatoes
  • 7 oz / 200 g smoked salmon
  • 4 oz / 115 g cured salmon
  • 1 lemon
  • 1 avocado
  • 4-6 large prawns (cooked and peeled)
  • 8 mini plum or cherry tomatoes
  • 10 strawberries
  • 20 small capers
  • 2 teaspoons green pesto
  • 4 tbsp blueberries
  • ½ teaspoon salt-free lemon pepper
  • 2 twists from Pasta Rossa spice mix
  • 1 tbsp olive oil (extra virgin if you have that at home)

How to prepare:

Scrub the potatoes if needed and cook them for 15-20 minutes. Check with a toothpick that they are soft, before you drain the potatoes from the water. Divide between two plates: the smoked salmon, the cured salmon, the potatoes and the large prawns.

Cut 4 slices from the lemon for decoration. Use the rest of the lovely lemon juice to sprinkle on the fish. Season with lemon pepper and pasta rossa spice mix.

Divide the strawberries and the tomatoes between the plates. You can cut the tomatoes in half if you want to. Add blueberries on the dish. Add a little bit of green pesto on the salmon. Drizzle lightly with olive oil. Enjoy!

A wonderful summer salad. Lots of vitamins and delicious taste. Smoeed salmn, cured salmon, new potatoes, prawns, tomatoes, berries, capers and pesto. And as always… lovely herbs and spices.

Tip: If you want to cure salmon yourself, here is a basic recipe:
Buy 10 oz / 300 g of very fresh salmon, with skin, but without bones and pin bones. Rinse the salmon and pat it dry with a paper towel. Cut the salmon in half lengthwise. Add the halves on parchment paper. Season with 1 teaspoon of sugar, 4 tbsp sea salt and 2 tbsp dill. Pat the spices lightly on the salmon.  Put the salmon halves on top of each other, so that the skin is on the outside. Wrap the parchment paper tightly around the salmon. Put the wrap in a plastic bag and put the bag in the refrigerator for 24-36 hours.
Right before you serve the salmon, take the salmon into room temperature and rinse off the spices. Slice thinly with a very sharp knife. You can decorate with dill if you want to.

2 Comments Add yours

  1. aahome says:

    What a wonderful summer recipe – and it looks delicious too!

    Liked by 1 person

    1. Johanna says:

      Big thank you!

      Like

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