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🥗 Fresh Salad with Smoked Salmon, Beetroot, and Apple

335 kcal · 30 min · 4 servings

Ingredients

• 100 g lamb's lettuce
• 1 beetroot (cooked and vacuum-packed)
• 0.5 bunch radishes
• 1 green apple (e.g. Granny Smith)
• 0.5 lemon (juice)
• 400 g smoked salmon (sliced)
• 1 tsp pink peppercorns
• 30 g small capers (2 tbsp; jar)
• salt
• pepper
• 1 tbsp liquid honey
• 4 tbsp olive oil
• 4 sprigs dill

Instructions

1. 1. Wash the corn salad thoroughly.
2. 2. Spin the corn salad dry.
3. 3. Cut the beetroot into small cubes.
4. 4. Wash the radishes.
5. 5. Slice the radishes into thin rounds.
6. 6. Wash the apple.
7. 7. Quarter the apple.
8. 8. Core the apple.
9. 9. Cut the apple into thin wedges.
10. 10. Drizzle the apple wedges with 1 to 2 tablespoons of lemon juice.
11. 11. Place the smoked salmon slices slightly overlapping in the center of the plates.
12. 12. Arrange the apple wedges around the salmon.
13. 13. Place the radish slices around the salmon.
14. 14. Distribute the corn salad over the salad.
15. 15. Distribute the beetroot cubes over the salad.
16. 16. Sprinkle the salad with pink peppercorns.
17. 17. Sprinkle the salad with capers.
18. 18. Put the remaining lemon juice into a bowl.
19. 19. Add salt to the bowl.
20. 20. Add pepper to the bowl.
21. 21. Add honey to the bowl.
22. 22. Add olive oil to the bowl.
23. 23. Whisk the ingredients for the dressing.
24. 24. Drizzle the salad with the dressing.
25. 25. Wash the dill.
26. 26. Shake the dill dry.
27. 27. Garnish the salad with the dill.

Nutrition per serving

• kcal: 335
• Protein: 23 g · Fett/Fat: 22 g · Carbs: 11 g