Watercress, smoked salmon and egg salad
Fresh and vibrant Watercress, Smoked Salmon, and Egg Salad recipe featuring tender asparagus, crisp cucumbers, creamy avocado, and nutrient-rich mixed greens. Tossed in a zesty lemon-dill vinaigrette, this salad is perfect for a refreshing and healthy meal. Easy to prepare with just the right balance of flavors.
Cook time 15 min
Prep time 20 min
Ingredients:
1.50 lb asparagus2 cucumbers
1.50 cups mixed greens (or salad mix)
1/2 cup watercress
1 avocado
8 oz salmon
4 eggs
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp dill
2 tsp mustard
1 tsp sugar
Welcome to a delightful recipe that blends freshness and nutrition - Watercress, Smoked Salmon, and Egg Salad. This dish is not only vibrant and colorful but also packed with essential nutrients from ingredients like asparagus, cucumbers, mixed greens, avocado, and salmon. Whether you're looking to serve a light lunch, a healthy dinner, or an impressive dish for a gathering, this salad is a perfect choice.
Instructions:
- Trim the woody ends off the asparagus.
- Bring a pot of water to a boil. Add the asparagus and cook for 2-3 minutes until they are tender but still crisp.
- Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once they are cooled, drain again and set aside.
- Place the eggs in a pot and cover them with water.
- Bring the water to a boil, then reduce the heat and simmer for 10 minutes.
- Remove the eggs and place them in a bowl of cold water to cool. Once cooled, peel the eggs and cut them into quarters.
- Wash the cucumbers thoroughly.
- Optionally, peel the cucumbers if you prefer.
- Slice the cucumbers into thin rounds or half-moons, depending on your preference.
- Cut the avocado in half, remove the pit, and scoop out the flesh.
- Slice or dice the avocado as desired.
- In a small bowl, whisk together the olive oil, lemon juice, dill, mustard, and sugar until well combined.
- Season with salt and pepper to taste.
- In a large salad bowl or platter, combine the mixed greens, watercress, cooked asparagus, and cucumber slices.
- Gently toss to combine.
- Arrange the smoked salmon pieces and avocado slices on top of the salad.
- Place the quartered eggs evenly across the salad.
- Drizzle the prepared dressing over the salad.
- Toss gently to combine, being careful not to break up the eggs and avocado too much.
- Serve the salad immediately as a main course or side dish.
Tips:
- For perfectly cooked asparagus, blanch them in boiling water for 2-3 minutes and then transfer to an ice bath to maintain their bright green color and crunch.
- Use a ripe avocado for a creamy texture that complements the other crunchy and fresh salad ingredients.
- Ensure that the smoked salmon is high-quality and fresh to elevate the overall flavor of the salad.
- Hard-boil the eggs to your preference. For a softer yolk, you can cook them for 6-7 minutes, or for a firmer yolk, cook for 9-12 minutes.
- Dress the salad just before serving to avoid wilting the greens and to maintain their crispness.
- Feel free to adjust the amount of lemon juice and mustard in the dressing according to your taste preferences.
Your Watercress, Smoked Salmon, and Egg Salad is now ready to be savored! This salad offers a symphony of flavors and textures that are sure to please your palate. The combination of fresh vegetables, rich avocado, and savory smoked salmon, all brought together with a tangy lemon dressing, defines what a wholesome and delicious meal should be. Enjoy!
Nutrition per serving
4 ServingsCalories 280kcal
Protein 24g
Carbohydrates 18g
Fiber 8g
Sugar 7g
Fat 30g
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