Ingredients
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250gr. Salmon from one of the Blue Island Fish Markets
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100 g quinoa
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5 pieces of dried apricots
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5 cherry tomatoes
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6 walnuts, crushed
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1/2 bunch of spinach
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1 packed bag of rocket (small leaves)
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1 green apple
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1 avocado
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2 tablespoon olive oil
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1 pinch of salt
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For the vinaigrette:
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1 tablespoon French mustard
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6 tablespoon balsamic vinegar
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1 tablespoon honey
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1/2 cup olive oil
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1 pinch salt
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1 pinch of crushed black pepper
Instructions
For the vinaigrette:
Put the mustard, honey and vinegar in a bowl and steadily mix them together while gradually adding the olive oil; then finally add the salt and pepper for seasoning.
Tip: A larger quantity can be made and will keep in the refrigerator for more than a week.
For the salad:
Pre-heat the oven to 200°C.
Cut the salmon fillet into large cubes and place in a baking tray. Add the olive oil and salt. Bake for ten minutes and then leave to cool.
Cook the quinoa in hot water in a small pan. Drain and leave to cool.
Cut the spinach leaves into small pieces by hand and put them in a bowl with the rocket.
Next, cut the avocado and apple into small cubes. Cut the cherry tomatoes in half and add them to the greens in the bowl. Then add the quinoa and the salt and pepper.
Finally, add the vinaigrette and stir well. Transfer to a salad bowl and add the salmon, apricots, and walnuts.
Bon appétit!
