Spinach salad with salmon, grapefruit, cucumbers
2 servings
15 minutes
This exquisite salad embodies the harmony of freshness and refined taste characteristic of European cuisine. Spinach gives the dish a delicate texture and a hint of spiciness, while grapefruit adds a refreshing citrus note that contrasts with the velvety lightly salted salmon. Crunchy cucumbers and sweet cherry tomatoes create a balance of flavors and a pleasant interplay of textures, while basil brings a subtle aroma. Dressed with olive oil and lemon juice, this salad not only delights the palate but is also a true source of nutrients. It can be served as a light main course or an elegant appetizer, perfectly suited for dinner with wine. The origins of this recipe can be traced back to Mediterranean culinary traditions that value fresh ingredients and the natural expressiveness of their flavors.
1
Peel the grapefruit from the membrane and cut it into cubes. Halve the cherry tomatoes, chop the cucumbers randomly, and tear the basil by hand (leave a couple of leaves for garnish). Cut the salmon into cubes. Combine everything. Add olive oil, lemon juice, and salt to taste.
- Grapefruits: 80 g
- Cherry tomatoes: 50 g
- Cucumbers: 100 g
- Green basil: to taste
- Lightly salted salmon: 80 g
- Salt: to taste
- Lemon juice: to taste
- Olive oil: to taste
2
Place spinach on a plate, topped with a salad of salmon, grapefruit, cucumbers, and cherry tomatoes.
- Spinach: 50 g