Pasta salad with hot-smoked salmon, fresh vegetables, pasta and a creamy dill dressing.
An easy and delicious pasta salad – a perfect main-course salad: filling, fresh and hearty.
Hot-smoked salmon is wonderful in salads, and with a good creamy dill dressing on top it really doesn’t get much better.
This pasta salad is packed with fibre- and vitamin-rich greens – edamame beans, spinach, avocado and cucumber. You’ll also find healthy fats in the salmon, quinoa and avocado.
A substantial, satisfying pasta salad – creamy, crunchy and fresh. Serve it on its own or with a slice of bread, as a lunch salad or for dinner, and of course always with extra dill dressing on the side.
Pasta salad with hot-smoked salmon is also perfect as a packed lunch on the go, with the dressing in a separate container alongside.
Pasta salad with hot-smoked salmon and dill dressing
Ingredients
- 4 pieces hot-smoked salmon – approx. 125 g per person
- 200 g pasta, dry weight
- 4 handfuls spinach
- 2 avocados, diced
- 200 g edamame beans, thawed
- 100 ml quinoa
- 1/2 cucumber, sliced
- 1 handful salted almonds – click here for the recipe
- Fresh pea shoots (optional)
Creamy dill dressing
- 300 ml crème fraîche
- 3 tbsp mayonnaise
- 1 bunch dill, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp onion powder
- Salt and pepper
Method
Creamy dill dressing
- Mix all the ingredients for the dressing and season to taste with salt and pepper.
- Keep it chilled until ready to serve.
Pasta salad with hot-smoked salmon
- Cook the pasta and quinoa (separately) according to the packet instructions, then rinse in cold water. Drain both well.
- Arrange the salads in 4 bowls with a base of spinach, then top with the pasta, quinoa, edamame beans, cucumber and diced avocado.
- Divide the salmon between the salads and top with dill dressing, fresh pea shoots, salted almonds and a little freshly ground pepper.
Nutrition
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