Salad with lightly salted salmon and grapefruit
2 servings
20 minutes
Salad with lightly salted salmon and grapefruit is an exquisite combination of freshness and sophistication. Its roots trace back to European cuisine, where the balance of flavors and refined ingredients are valued. Grapefruit adds a slight acidity with a hint of bitterness, creating harmony with the tender salmon. Olives add zest, while cream cheese provides a creamy softness. The dressing of olive oil and Dijon mustard completes the flavor palette, highlighting natural freshness. This salad is perfect as a light dish for a festive dinner or as a refreshing summer snack. Thanks to grapefruit, it is rich in vitamins and antioxidants, while salmon provides healthy fatty acids. The amazing combination of textures and aromas makes it unique, and ten minutes of infusion allows the components to reveal their full flavor depth.
1
Cut the salmon, grapefruit, and cheese into cubes. It's advisable to remove the membranes from the grapefruit, otherwise they will add unwanted bitterness.
- Lightly salted Atlantic salmon: 200 g
- Grapefruits: 1 piece
- Cream cheese (curd cheese spread): 50 g
2
Chop the salad and green onions.
- Iceberg lettuce: 100 g
- Spring onion: 50 g
3
Mix olive oil with mustard.
- Dijon mustard: 1 teaspoon
- Olive oil: 2 tablespoons
4
Mix the salad, onion, salmon, grapefruits, cheese, and olives. Pour with sauce, add salt and pepper. Let it sit for about 10 minutes.
- Iceberg lettuce: 100 g
- Spring onion: 50 g
- Lightly salted Atlantic salmon: 200 g
- Grapefruits: 1 piece
- Cream cheese (curd cheese spread): 50 g
- Pitted olives: 14 pieces
- Sea salt: to taste
- Ground black pepper: to taste
