main meal salad

Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve

Hot-smoked salmon, double cress & potato salad platter

small new potato

green bean

quail eggs

packs hot-smoked salmon

spring onions

avocados

watercress

chicory

pot mustard cress,

mustard

honey

tbsp cider vinegar

olive oil

To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

Roasted Veggie Chopped Salad

broccoli

red pepper

asparagus

baby bella mushrooms

salt

½ teaspoon freshly ground pepper

romaine

cabbage

15.5 oz can garbanzo beans (rinsed and drained)

sunflower seeds

capers

avocados (cubed)

tahini

lemon juice

maple syrup

garlic (pressed)

oregano

cumin

water

Preheat oven to 375.

Line rimmed baking tray with unbleached parchment paper.

Spread veggies on prepared pan in single layer.

Drizzle with oil and sprinkle with salt and pepper.

Roast for 20 minutes.

Veggies can be made in advance and stored in an air tight container in the fridge for up to 5 days. Bring to room temp before making salad.

Roast Veggies

Make sure the tahini you’re using is thoroughly mixed before measuring.

Add all ingredients, except water,  to a small bowl and using a fork or whisk, mix until everything is well incorporated.

Add the water 1 Tablespoon at a time until desired consistency.

Dressing will stay good in air tight container in fridge for up to a week.

Make Dressing

Spread romaine onto the bottom of a large platter. Line up remaining ingredients in rows, drizzle on dressing.  Alternately, place all ingredients in a large bowl, pour ½ the dressing over and toss well.

To Serve

Top 2 main meal salad recipes from across the web

The most viewed main meal salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hot-smoked salmon, double cress & p...

Roasted Veggie Chopped Salad

Top 2 main meal salad recipes from across the web

The most viewed main meal salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot-smoked salmon, double cress & p...

Roasted Veggie Chopped Salad

The most viewed main meal salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine