My most favourite pasta salad ever—that was one assessment of this Saturday-throw-together lunch.
Other comments weren’t so enthusiastic: it’s very nice, and (less complimentary) I hate pasta salad–I like pasta, I like salad, but not together. Next time, I’ll give that person their pasta on the side.
Who cares? Two of us really, really liked it. Maybe it was the combination of smoked salmon and avocado and preserved lemon that did that. Best of all, the grain-free person could enjoy it with us just by leaving out the pasta.
Smoked salmon pasta salad
- 250 grams of pasta (optional)
- 1 packet of smoked salmon (about 200 grams)
- 2 or 3 fennel stems and fronds
- 1 avocado
- ¼ of a preserved lemon (skin only, washed)
- 1 small zucchini
- 1 cup of finely shredded cabbage (optional)
- lime juice to taste
- 2 or 3 handfuls of mixed lettuce leaves
- pepper to taste
- Boil the pasta in salted water until it’s al dente. Drain it and set it aside to cool.
- Mash the avocado with about 1 tablespoon of lemon juice. Wash the salted lemon rind carefully so you remove all the flesh. Mix it in with the avocado.
- Use a mandolin or potato peeler to cut the zucchini into fine, long ribbons.
- Shred the smoked salmon as finely as possible. Mince the fennel (you can use a sharp knife to chop it into very small pieces).
- Combine everything in a large bowl. Mix it really, really well to make sure the smoked salmon and the avocado dressing are evenly spread through the salad. Toss in the mixed lettuce.
- Taste the salad, then add pepper and more lime juice if you think you need it.
Leave out the pasta, and you have an excellent grain-free, tasty salad. Add a hard-boiled egg for some extra protein.