Pointed cabbage salad with hot-smoked salmon, avocado and dill dressing
Recipe for a satisfying main-course salad with hot-smoked salmon, avocado and dill dressing.
Servings 4 servings
Calories 576kcal
Ingredients
Pointed cabbage salad
- 100 ml quinoa
- 1 small pointed cabbage (sweetheart cabbage), finely shredded
- 2 handfuls lamb's lettuce
- 4 pieces hot-smoked salmon, approx. 125 g per person
- 2 avocados
- 1 handful salted almonds
- Freshly ground pepper
Dill dressing
- 150 ml crème fraîche
- 2 tbsp good-quality mayonnaise
- 1/2 bunch dill, finely chopped
- 1/2 tsp Dijon mustard
- 1/4 tsp onion powder (optional)
- 1/4 lemon, juice only
- Salt and pepper
Instructions
Dill dressing
- Stir together the crème fraîche, mayonnaise, mustard, onion powder (if using) and finely chopped dill.
- Season to taste with salt, freshly ground pepper and freshly squeezed lemon juice. Keep the dressing in the fridge until ready to serve.
Pointed cabbage salad with hot-smoked salmon, avocado and dill dressing
- Cook the quinoa according to the packet instructions, then rinse it under cold water. Drain in a sieve.
- Divide the pointed cabbage and lamb's lettuce between 4 plates, and top with the quinoa and pieces of hot-smoked salmon.
- Slice or dice the avocados and scatter them over the salads as well.
- Sprinkle with the salted almonds and spoon a little dressing over the salads. Serve the salads with extra dressing on the side.
Nutrition
Calories: 576kcal | Carbohydrates: 34g | Protein: 34g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 1615mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2296IU | Vitamin C: 53mg | Calcium: 106mg | Iron: 4mg