Smoked Salmon Salad
A nice light & nutritious lunch. I just love the way salmon & egg compliment each other, and for me, the runnier the egg yolk the better, and that’s all about perfect timing.
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Preparation Time: 20 Minutes Cooking Time: 5-8 Minutes Serves: 2
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Ingredients
- 200g Smoked Salmon
- 2 Carrots, peeled
- 1/2 Cucumber
- 1 Celery Stick
- 2 Tomatoes, halved and wedged
- 2 Eggs
For the dressing:
- 50ml Olive Oil
- 25ml Rice Vinegar
- 1/2 Lemon, squeezed
- 1 tbsp Agave Nectar
- Sea Salt & Black Pepper
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Method
1. Boil the eggs for 5-8 minutes, depending on how runny you like them. Set aside
2. Using a peeler, make strips of the carrot, constantly turning it. Do the same with the cucumber, stopping at the seeds. Halve the celery and slice into strips.
3. Put all in a large bowl with the tomatoes, adding the dressing ingredients, mix well.
4. Plate up, arranging the salmon on top.
5. Fracture the egg shells all over and carefully peel them.
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Bonus Bits
– If you keep your eggs in the fridge sit them in warm water from the tap for 2 minutes before boiling, this will stop the egg from cracking due to extreme change in temperatures.
– Try also adding parsley or dill if you have them.
– Agave nectar is a natural sweetener from the agave plant. It is low-glycamic, meaning that it won’t induce spikes in blood sugar levels.
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Fuel The Body 