Summer Recipe: Leafy Salad with Salmon and Eggs

Step-by-step method

At a glance

You're coming together a fresh, no-cook summer salad that's ready in just 14 minutes. All you need to do is whisk together a simple dressing, toss it with crisp greens, and top with smoked salmon, a boiled egg, and Parmesan for a light yet satisfying meal.

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Make the dressing

Whisk together all the dressing ingredients. If you like, add a pinch of sugar or a few drops of honey to taste.

For this step
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20 gram
Canola Oil

3 gram
Salt

3 gram
Black Pepper
2/3

Assemble the salad

Wash and dry the leafy greens. Add torn or chopped smoked salmon and a halved boiled egg. Drizzle with the dressing and sprinkle with Parmesan.

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500 gram
Iceberg lettuce

1 piece
Chicken Eggs

30 gram
Parmesan

2 piece
Smoked Salmon
3/3

Tip

Finish with a light sprinkle of fleur de sel – the delicate French sea salt.

Summer Recipe: Leafy Salad with Salmon and Eggs

Name: Fresh Leafy Salad with Salmon & Eggs
Prep time: 5 min
Total time: 16 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 piece Smoked Salmon; 1 piece Chicken Eggs; 500 gram Iceberg lettuce; 20 gram Canola Oil; 3 gram Black Pepper; 3 gram Salt; 30 gram Parmesan

bohynekuchyne

Prep 5 min Cook —

7 Ingredients

3 Steps

Easy Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

327 kcal

Calories

12 g

Carbohydrates

14 g

Fats

37 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Not every recipe needs to be complicated. This is one fresh summer salad. I really love salads in the summer. I mix all sorts of leafy greens and top them with whatever I happen to have on hand. Sometimes it's a piece of meat, sometimes fish, eggs, cheese, herbs, or bits of vegetables. Anything goes.

Gluten-free Fish High-protein Salad