Arugula Salmon Salad with Capers and Shaved Parmesan
This Arugula Salmon Salad with Capers and Shaved Parmesan is a simple yet elegant dish packed with fresh, zesty flavours and rich nutrients. Perfect for a quick lunch or light dinner, it’s easy to prepare and utterly satisfying.
Ingredients:
- 2 cups arugula (rocket), washed
- 200 g cooked salmon fillet, flaked
- 2 tbsp capers, drained
- 1 small handful shaved parmesan cheese
- 1/4 red onion, finely sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Salt and pepper, to taste
Method:
- Prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside.
- Assemble the salad. Arrange the arugula on a large plate or in a salad bowl. Scatter the flaked salmon, capers, red onion slices, and shaved parmesan over the top.
- Dress the salad. Drizzle the prepared dressing evenly over the salad. Toss gently to ensure all ingredients are lightly coated, taking care not to break up the salmon too much.
- Serve. Divide the salad into portions and serve immediately for the freshest taste. Optionally, garnish with additional lemon wedges for a burst of citrus.
This salad pairs wonderfully with a crusty slice of sourdough or on its own as a nutrient-packed meal. Enjoy its bright, tangy flavours and wholesome goodness!
