Baby Spinach and Radicchio Salad with Cured Salmon

Baby Spinach and Radicchio Salad with Cured Salmon

Healthy and easy mic of greens with cured salmon, avocado and heirloom tomatoes, all dressed with a very special dressing!

I can literally live off salads. I love them! My dad often makes jokes saying that I am a “cow” feeding myself off “grass”. Honestly I don’t get offended 😉

Specially in the summer when it’s hot and humid, like it is now in Shanghai, I sweat just even thinking about swallowing anything warm or hot. When temperature is so high my choise at dining table are: sushi, sashimi, poke, salads, fresh grilled fish or meat, loooootttttsssss of green, smoothie and, well, of course gelato!

The recipe I am sharing with you today is really very simple, but what makes it special is the dressing. I used some homemade cashew nut yogurt with I bought from a Bulgarian lady. I have been looking for vegan yogurts for a very long time and when I heard about Boyana (that’s her name),  rushed to place an order.

The yogurt is made using a special culture and just plan cashew milk. There is no added sugar, which is great! it looks very bubbling and it is thinner than normal yogurt but it taste delicious. I like it ’cause it is particularly sour and it has got that “fermented flavor” which I particularly enjoy.

Ingredients (makes 1 large serving):

  • 50 g baby spinach, washed and path dry
  • 40 gr round red radicchio
  • 40 g avocado, cut into cubes
  • 1/2 large heirloom tomato
  • 2 tbsp cashew nut yogurt
  • 1 tbsp apple cider vinegar (I used organic alce nero)
  • 1 tbsp pumpkin seeds
  • 1/2 tsp flax seeds
  • 1/4 tsp Himalayan pink salt
  • 1 clove crashed and minced garlic (optional)
  • 1/8 tsp ground black pepper
  • 60 g cured salmon, sliced

Wash and path dry the baby spinach, dice the tomato and shred the radicchio

Place all the veggies together with the diced avocado, on your serving plate

Next, get your hands on some delish cured salmon (go the flavor you like)

Add the salmon on top of your greens. For the dressing, combine the vegan yogurt, apple cider, salt, pepper and minced garlic (if using). I used cashew nut yogurt which I bought here in Shanghai from a lovely lady that makes it at home.

Stir all the ingredients together and pour onto your salad.

Serve it up and enjoy it 😉





About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.