Name: LAYERED SALMON SALAD
Cook time: 20 min
Ingredients: 250 g small dried pasta (i.e. small spirals) ((8.8oz)); 3/4 cup unsweetened Greek yoghurt ((180ml)); 1/4 cup mayonnaise ((60ml)); 1 Tbsp lemon juice; 2 tsp wholegrain mustard; 1 large handful fresh chives; 3/4 tsp dried dill; 1 small telegraph cucumber; 1 large avocado; 200 g hot smoked or cooked salmon ((7oz)); 80 g Mediterranean rocket ((2.8oz)); 250 g cooked, shelled prawns ((8.8oz)); 1/2 cup pomegranate arils (approximately) ((optional)); Lemon wedges and extra chives, to garnish ((optional))

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This layered salmon salad offers maximum wow-factor for very little effort. A great option for entertaining!

Cooked pasta is tossed with a light and creamy yoghurt dill dressing, then layered up with lots of salady goodness – rocket, cucumber and avocado, with hot smoked salmon and prawns.

Garnish with pomegranate for a pretty pop of colour and juicy flavour.

Whip this one up on a lazy summer evening – I’m sure your friends and family will be suitably impressed!

PRINT RECIPE PDF

LAYERED SALMON SALAD

Keyword: FISH, MAIN MEALS, SEAFOOD

Difficulty: Easy

Ready In: 20 minutes

Serves: 4

This layered salad offers maximum wow-factor for very little effort. A great option for entertaining - whip it up on a lazy summer evening and your guests will be suitably impressed!

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Ingredients

PASTA AND DRESSING

250 g small dried pasta (i.e. small spirals) (8.8oz)
3/4 cup unsweetened Greek yoghurt (180ml)
1/4 cup mayonnaise (60ml)
1 Tbsp lemon juice
2 tsp wholegrain mustard
1 large handful fresh chives
3/4 tsp dried dill

SALAD

1 small telegraph cucumber
1 large avocado
200 g hot smoked or cooked salmon (7oz)
80 g Mediterranean rocket (2.8oz)
250 g cooked, shelled prawns (8.8oz)
1/2 cup pomegranate arils (approximately) (optional)
Lemon wedges and extra chives, to garnish (optional)

Instructions

PREPARE PASTA AND DRESSING
Bring a large saucepan of salted water to the boil. Add pasta and boil for 10 minutes, stirring occasionally, until al dente.
Meanwhile, place yoghurt, mayonnaise, lemon juice and mustard in a small-medium bowl and whisk to combine. Finely chop chives and stir into dressing with dill. Season to taste with salt and pepper.
Drain pasta, rinse with cold water, then drain well again. Toss with about three quarters of the dressing. Taste for seasoning.
PREPARE SALAD
Dice cucumber and avocado. Flake salmon.
Add half the pasta to the base of a large glass salad or trifle bowl. Top with half the rocket, cucumber, avocado, salmon and prawns. Drizzle with a little of the remaining dressing.
Repeat to form another layer. Drizzle with the last of the dressing, then sprinkle with pomegranate. Garnish with extra chopped chives and lemon wedges, if you like.
SERVE
Place salad on the table and let people dig in!

Recipe Notes

WINE MATCH: Try a Sparkling Rosé.
GLUTEN-FREE OPTION: Use gluten-free pasta. Make sure mayonnaise and salmon are gluten-free.
INGREDIENT SWAPS / NOTES: Pasta could be swapped for halved new/baby potatoes, approximately 600g / 1lb 5oz (boil for 15 minutes, until tender, and don’t rinse under cold water). If you don’t like seafood, swap the salmon and prawns for cooked smoked chicken and bacon. If you prefer a warm salad, don’t rinse the pasta in cold water, and pan fry the prawns in a little garlic butter.
STORING AND REHEATING: Store in the fridge. Can be made a couple of hours in advance if needed. Leftovers will keep well for a couple of days, provided your ingredients are fresh.