A simple yet delicious salad, great for brunch or a light starter!
This dish takes very little time to put together, is very tasty and is healthy too. Save time by buying ready to eat salmon and prawns- and then no cooking is required.
Servings
2
Prep time:
10min
Cook time:
no cooking
Difficulty:
Easy
Ingredients
- 1 fennel bulb
- 2 cooked salmon fillets (around 180g)
- 6 cooked king prawns
- 2tbsp vegetable oil
- 1tbsp mustard
- 1tbsp red wine vinegar
- handfull of walnuts
- salt and pepper
Step by Step Instructions
Step 1
First- prepare the fennel bulb. Cut off the base/root, then remove the core.
Step 2
Slice the fennel bulb thinly- we used a mandolin slicer for this but you can also just use a knife. Place into a bowl.
Step 3
Flake the salmon pieces and add to the bowl with the fennel.
Then, chop the walnuts roughly and set aside.
Step 4
Next, make up the vinaigrette. In a seperate small bowl, add the vinegar, sunflower oil, mustard and salt and pepper to taste. Mix well, then add the required amount of vinaigrette to the bowl with the fennel and salad. We added around half- but add as much or as little as you want. Mix well.
Step 5
To plate the salad, first plate the fennel with the salmon, then top with the prawns, and finally sprinkle over the walnuts.
The salad is now ready to serve. Enjoy!
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