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No-cook salmon, fennel and apple salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
4 minutes
4 minutes
Total Time:
19 minutes
19 minutes
Elevate your smoked salmon salad with crisp, sweet apple slices for a delightful crunch.
Ingredients:
- 2 small fennel bulbs, fronds removed
- 2 small Lebanese cucumbers, peeled into ribbons
- 2 Granny Smith apples, cored, very thinly sliced
- 80g bean sprout
- 2 x 185g pkts hot-smoked salmon fillets, skin removed, flaked
- 80ml dressing
- 21.00 gm lemon juice
- 62.50 ml oven-roasted almonds, coarsely chopped
Instructions:
- Thinly shave the fennel using a mandolin or sharp knife, keeping the fronds aside. Combine the shaved fennel, cucumber, apple, bean sprouts, and salmon in a large bowl, toss gently until mixed.
- Combine ranch dressing and lemon juice in a small bowl, season, and drizzle over the salad. Toss gently to combine, then sprinkle with almonds and reserved fennel fronds.
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