smoked salmon salad with macadamia crusted goat cheese

Is it possible to have tomato plant envy?

We spent this weekend with my in-laws celebrating Fathers’ Day. The festivities included our first harvest – no tomatoes yet but my mother in law (Linda) had the most impressive “first day of summer tomato plants” I’ve seen. Our first delight from a garden was glorious bright green, peppery arugula. Sadly I came home to find my arugula completely fried from the sun – fortunately that was the only casualty, and my tomatoes look almost as impressive as Linda’s!

This is a refreshing summer salad that takes about 15-minutes to prepare. The contrasting colours of the pink salmon, green salad and the splash of lemon yellow is stunning. It’s a perfect starter for dinner with company or light meal on its own.

Serves 4

Salad:
8 thin slices of smoked pacific salmon (about 300 grams)
100 grams soft goat cheese (cut into 4 rounds) keep cold while you are preparing the rest of the salad
1/2 cup macadamia nuts
1 avocado (cut into 1/2″ slices)
2 good handfuls of arugula
Dill for garnishing
Rind from 1 lemon

Dressing recipe:
2 tablespoons of grapeseed oil
1 teaspoon lemon rind
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Combine all of the dressing ingredients in a container with secure lid and stir or shake vigorously until it emulsifies.
Wash your arugula, pat dry with a tea towel and divide evenly between four plates.
Place the avocado slices on top of your four plates of the arugula.
Crush the macadamia nuts – I place the nuts on a cutting board, cover them with a piece of parchment paper and pass a rolling pin over until they are in small pieces.
Coat the goat cheese rounds with the crushed macadamia by rolling it gently in the nuts and pressing gently with your fingers to make sure they stick.
Any extra nuts can go on top of the arugula.
Wrap two pieces of salmon around each creating a small bowl in the centre and place on one plate. Repeat x 3.
Place the goat cheese rounds in the shallow bowls you’ve created with the salmon.
Drizzle with salad dressing and garnish with lemon rind and dill.

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