Salmon and Prawn Salad – Lina Saad

salmon-prawn-lina-saad

Salmon and prawns go very well together. This is indeed one of my favourite salads. It is light and more of a quick and filling meal after a good soup.

Actually, I prefer it on any weekday because of its simplicity and its nutritional base. It also allows more room for dessert too and I like that.

INGREDIENTS

  • 2 packs of good-quality smoked salmon fillets (with peppercorns, honey, dill or even plain)
  • 500g Jumbo Tiger Prawns, boiled and cleaned.
  • 1x cos or Romaine lettuce, chopped.
  • ½ cucumber, sliced.
  • 2 avocados, peelod and sliced.
  • Handful of baby spinach leaves.
  • 50g toasted pine nuts.

DRESSING

  • Juice of 1 and half lemons.
  • 1 tbsp balsamic vinegar.
  • 30 ml extra virgin olive oil.
  • ½ tsp black pepper.
  • ½ tsp pimento (paprika).
  • Salt to taste.

METHOD

  1. It is always your choice of glassware, but with salad meals, whether you have guests over or it’s family only, I suggest semi-deep large salad bowls. These dishes are handy and allow the meat to float over the bed of your chosen vegetables.
  2. All vegetables have to be thoroughly washed and chopped into your chosen dish, leave the avocado till the end—in other words, till service time; othenwise it turns black.
  3. Prepare the dressing and set aside with the extra lemon wedge from the half.
  4. When it’s service time, scatter the salmon fillets into pieces over the vegetables.
  5. Peel and slice the avocado and place neatly over the vegetables.
  6. On your griddle, brush some oil and place the prawns for a minute on each side and then scatter over the vegetables with the baby spinach leaves.
  7. The pine nuts can be toasted in a frying pan for a couple of minutes and then scattered at the end on top of the salad.
  8. Enjoy with the dressing and some salt.

lina-saad-ramadan-expressAward-winning food author, Lina Saad, won the Gourmand World Cookbook Award 2018 for the ‘Best Book in the World’ (here’s a link to her book available on Kindle Amazon for just £3.50).

Representing the UK, chef Lina’s second cookbook ‘Ramadan Express’ was one of eight shortlisted for the Arab Cuisine category.

This is the second time she’s been awarded the Gourmand accolade after her debut cookbook ‘Land of White: Lebanese Cookery’ also triumphed in 2016.

Born in Sierra Leone, West Africa, Lina left for Lebanon to attend school in Beirut, before moving to London when she was 18 to study for a BA in Hotel Management at Westminster College.

Having previously run the acclaimed Lebanese restaurant Alicia on London’s Warren Street for several years, the mother of two now resides in west London as a full-time author and recipe developer.

Follow her on: Instagram | Facebook | Twitter

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