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Leaf spinach salad with salmon and melon

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Ingredients for 2 servings:

  • 250 g young leaf spinach
  • 150 g melon(s) (cantaloupe), diced
  • 200 g smoked salmon
  • 2 tbsp mixed nuts
  • 2 tbsp Parmesan, grated or diced
  • 3 tbsp oil (olive, walnut, or sesame oil)
  • 2 tbsp juice (multivitamin)
  • salt and pepper
  • 1 tbsp honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity, sophisticated, simple, modern, healthy

Trim, wash, and shake dry the spinach leaves. Arrange the dried spinach leaves on plates, then arrange the melon cubes on top. Roll up the salmon slices and arrange them on top of the salad. Gently toast the nuts in a non-stick pan and sprinkle over the salad. Sprinkle with grated or diced fresh Parmesan cheese. Mix the juice, honey, oil, salt, and pepper and pour over the salads. A light, fruity appetizer before the main course. It’s suitable as a bread or, more substantial, as a main course, depending on the time of day and the temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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