As spring is imminent here I had a hankering for a
salad – not as a side dish but as the main element for lunch. So here it is.
Ingredients:
Elbow pasta
Smoked salmon
Eggs
Crispy shallots
Red onion
Baby zucchini
½ red capsicum (bell pepper)
Dressing – capers, extra virgin olive oil, lemon juice,
pepper and fish sauce.
Method:
I had cooked extra eggs at breakfast time so they just
had to be shelled (always a chore) and quartered.
I cooked the pasta for about 8 minutes – I wanted it to
be just done and not soggy. As with all
pasta I cooked it in salty water (like the Mediterranean don't they say?)
So while the pasta was cooking a flaked the salmon,
sliced a bit of red onion and the zucchini (a darling little baby one) and the
bell pepper.
Mix all that up together and pour over the dressing and
there you have it. I use little jars to
shake dressings together.
It was simple in flavour but very welcome.
Love your spring dish. I’m all about hot meals as we head into fall
ReplyDeleteThat looks so good!! We are heading into salad days now, although this week is still going to be cool!
ReplyDeleteThat's perfect. You just gave me an idea for this week's lunch as I have a piece of salmon in the freezer.
ReplyDeleteI finally made this salad and posted today. It's so good and i used up some leftover veggies in the fridge. thanks for the idea. I linked back to you.
ReplyDelete