Salmon salad

Name: Salmon salad
Ingredients: 100 g lettuce; 2 medium cucumbers (300 g); 100 g smoked salmon; 4 surimi sticks (80 g); 20 g almonds; 15 ml sesame oil; 15 ml lemon juice

Salad - Salmon salad by Robertina J. - Recipia

Salmon salad with smoked salmon, cucumber, and surimi stays crisp when the leaves are thoroughly dried. The almonds, sesame oil, and lemon juice give it a salty, tangy taste, and you get bites of salmon and surimi among the soft leaves. I like it best with the cucumber sliced into rounds, so I can taste them among the pieces of fish. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 2. About 255 kcal and 16 g protein per serving.

Ingredients

100 g lettuce
2 medium cucumbers (300 g)
100 g smoked salmon
4 surimi sticks (80 g)
20 g almonds
15 ml sesame oil
15 ml lemon juice

Preparation

1. Wash the lettuce leaves and dry them well, then tear them into a bowl. 2. Slice the cucumbers into rounds or dice them. Tear the salmon into pieces and slice the surimi sticks. 3. Add the cucumbers, salmon, surimi, and almonds to the bowl. Add the sesame oil and lemon juice, toss, and serve.

Notes

If you're making it ahead, keep the leaves separate from everything else and toss it all together just before serving. You can replace the almonds with the same amount of pine nuts or walnuts; almonds and walnuts are allergens. Romaine leaves stay firmer than very tender leaves, and the seedy centers can be removed from large cucumbers. Sometimes the salmon is salty enough that the salad doesn't need any salt at all. I serve it with a slice of toast.