Delicious salad for healthy lunch or dinner
4 small slices of smoked salmon
2 poached eggs (optional)
1 tablespoon capers (optional)
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 teaspoon mustard
2 tablespoons olive oil
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.
Peel, cut in half the avocado and slice each half.
Wash the radishes and slice them.
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.
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.
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.