Spinach and strawberry salad with grilled salmon

While we’re still enjoying these longer evenings, we’d all rather be outside than in the kitchen, so summer salads are the perfect answer.   

We love this combination of spinach, strawberries and salmon – lots of flavour without lots of work. So simple it’s insane!

Spinach and strawberry salad with smoked salmon     Serves 2

FOR THE SALAD:

2 180 – 200g packs of smoked salmon

2 cups baby spinach

½ – 1 cup sliced strawberries

½ cup crumbled feta

¼ cup thinly sliced red onion

Crust bread for serving (optional)

FOR THE HONEY DIJON VINAIGRETTE:

2 ½ Tbsp Dijon mustard

2 ½ Tbsp honey

1 Tbsp extra-virgin olive oil

1 tsp balsamic vinegar

INSTRUCTIONS

In a small bowl, whisk together Dijon mustard, honey, olive oil, and balsamic vinegar. Set aside. Place spinach, strawberries, feta, and red onion in individual bowls. Drizzle vinaigrette over salad and gently toss together. 

Remove salmon from the packaging and lay gently over the salad. All done!

Serving options: If you prefer your salmon hot, pre-heat your oven to 180°C. Place salmon in oven until hot (approx. 15 – 20 mins). Serve.

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Judy McAuliffe is a writer, and publisher Essence Mid Canterbury. Her experience in media is extensive and includes approximately 15 years as Creative Director for The Radio Network, writing, and managing the writing of radio advertising, mainly in Invercargill and Greymouth. In the late 1990’s she transferred to Christchurch, moving into an Account Management role with 91ZM. In 2007 she and a business partner set up Essence Mid Canterbury, very quickly adapting her radio-writing skills to print media. Judy became sole owner of Essence Mid Canterbury in June 2014. Judy is a ‘people person’ and has found her niche writing feature stories about the community she lives in and the people who live there. She is also available for freelance writing assignments.