This white bean salad with smoked salmon and fresh vegetable dip is a perfect combination of mild and smoky flavours, ideal for a light but satisfying meal - enjoy this burst of freshness in every bite!
Ingredients:
- 400 g cooked white beans, drained
- 150 g smoked salmon, cut into strips or small pieces
- 1 romaine lettuce or lettuce mix, cut into strips
- 2 ripe tomatoes
- 1 red pepper
- 1 green pepper
- 1 small onion
- 2 tablespoons of capers
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Elaboration:
- Prepare the Base: Place a layer of shredded lettuce on a large platter or plate.
- Add the beansSpread the drained white beans evenly over the lettuce.
- Prepare the Vegetable Sauce:
- Blanch the tomatoes in boiling water for 1 minute, then peel and cut into chunks.
- Cut the peppers into small pieces.
- Peel and chop the onion and garlic.
- In a blender or food processor, combine the tomatoes, red pepper, onion, garlic, olive oil and lemon juice. Blend until smooth. Add salt and pepper to taste.
- Assemble the SaladPour the vegetable sauce evenly over the white beans.
- Add the capers to give a more intense flavour
- Add Smoked SalmonSpread the smoked salmon pieces over the vegetable sauce.
- ServeServe the salad immediately, or refrigerate for a few minutes to serve cold.
This salad is light but filling, with the combination of smoked salmon and white beans providing protein, while the vegetable sauce adds a fresh and tasty touch. I hope you enjoy making it!
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