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Smoked salmon salad with maple syrup dressing

Delicious salad for healthy lunch or dinner

2 persons

  • 1 avocado

  • 4 small slices of smoked salmon

  • 4 radishes

  • 40g quinoa

  • rocket salad

  • 2 poached eggs (optional)

  • 1 tablespoon capers (optional)

  • 1 tablespoon maple syrup

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon mustard

  • 2 tablespoons olive oil

  1. Wash the quinoa and cook it in 100 g boiling water for 10 minutes (until quinoa is cooked). Adjust the heat to get a gentle simmer.

  2. Peel, cut in half the avocado and slice each half.

  3. Wash the radishes and slice them.

  4. Mix the maple syrup, vinegar, mustard and olive oil. I use a jam jar that I seal to shake and get the right consistency for the sauce. Sometimes I add a bit of water like a teaspoon or two if the sauce is too think.

  5. Boil water in a saucepan. When it is strongly boiling add the eggs for 30 seconds. Remove them then break them in the boiling water. Cook for 2 minutes. Remove them from boiling water.

  6. In your serving plate, pour half of the rocket salad. Scatter half of the radishes and the capers. Add half avocado sliced, 2 rolled smoked salmon slices, half of the cooked quinoa. Gently add the poached egg in the middle. Poor the sauce on top.

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