Salmon, Beetroot and Celery Salad with Greens
4 servings
60 minutes
Salad with salmon, beetroot, and celery with herbs combines delicate sea flavor and vegetable freshness. Salmon adds nutrition to the dish, beetroot provides a light sweetness, and celery adds a subtle crunchy texture. The parsley and dill enhance the freshness, while mayonnaise makes the salad juicy and rich. Inspired by Russian cuisine, this dish can be a wonderful addition to a festive table or a light dinner. Rich in nutrients, it delights not only in taste but also benefits the body. The salad harmoniously unites different textures and flavor shades, creating an ideal balance between richness and freshness.
1
Boil the beetroot and carrot, peel, and cut into strips.
- Beetroot: 1 piece
- Carrot: 1 piece
2
Boil green beans in salted water.
- Green beans (string beans): 100 g
3
Cut the celery into thin rings.
- Celery stalk: 1 piece
4
Mash the fillet of canned salmon with a fork.
- Canned salmon: 1 jar
5
Rinse the canned beans.
- Canned beans: 50 g
6
Chop parsley and dill.
- Parsley: 30 g
- Dill: 30 g
7
Combine all ingredients, dress the salad with mayonnaise. Add salt, pepper, and sprinkle with chopped greens.
- Mayonnaise: 100 g
- Salt: to taste
- Ground black pepper: to taste
