Smoked Salmon Salad with Green Apple and Celery Root Remoulade |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
4 ounce(s) (1/2 cup) fat-free plain greek-style yogurt |
2 teaspoon(s) tahini |
1 1/2 tablespoon(s) pickled ginger, roughly chopped, plus 1 tablespoon of its liquid |
salt, to taste |
2 granny smith apples, grated on a box grater |
1 medium celery root, peeled and grated on a box grater |
8 ounce(s) cold-smoked salmon (lox), thinly sliced |
2 teaspoon(s) sesame seeds, lightly toasted |
ground black pepper, to taste |
4 cup(s) watercress |
Directions:
1. In a large bowl, mix together the yogurt, tahini and the reserved ginger liquid. Season with salt. Add the apples, celery root and chopped pickled ginger. Toss gently to coat the apples and celery evenly. Set aside for 5 minutes.
2. Meanwhile, divide the smoked salmon among 4 serving plates. Sprinkle the salmon with the sesame seeds, then season with black pepper.
3. Add the watercress to the apple and celery mixture and lightly toss to coat with the yogurt sauce. Divide the salad among the serving plates, mounding it next to the smoked salmon.
|
|