Smoked salmon, red onion and pomegranate salad with creamy dill dressing – Food & Home Magazine
This carpaccio-style salad looks beautiful when plated in a thin single layer. It’s healthy, colourful and full of flavour.
Ingredients
- <h3>DRESSING</h3>
- 280g (1¼ cups) Bulgarian yoghurt
- 60ml (¼ cup) fresh dill, roughly chopped
- 5ml (1 tsp) coriander pesto
- salt and freshly ground black pepper, to taste
- <h3>SALAD</h3>
- 200g smoked salmon ribbons
- ½ red onion, thinly sliced into rounds
- 160g (2/3 cup) pomegranate rubies
- 250ml (1 cup) fresh mixed herbs like coriander, pea shoots or basil
- freshly ground black pepper, to taste
- fresh lemon wedges, to serve
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