The zucchini and salmon salad is a fresh summer salad, very quick, nutritious, and super tasty. It can’t be defined as no-cook because the zucchini needs to be blanched, but it only takes two minutes for this step, so you’ll prepare it in no time anyway. This zucchini and salmon salad with arugula and walnuts has become one of my favorites this summer, perfect as an appetizer, main course, or single dish, simple, fresh, and delicious, also perfect to take to the beach, park, office, or wherever you like!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz smoked salmon
- 4.5 oz arugula
- 1.75 oz walnut kernels
- 2 zucchini
- 1 lemon juice
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps
The zucchini and salmon salad is very simple and quick to prepare. First, clean the zucchini and slice them into very thin slices (if you have a mandoline, feel free to use it), then boil them in salted boiling water for a couple of minutes and, if you have time, let them cool.
In a bowl, put the arugula, smoked salmon cut into pieces, zucchini, coarsely chopped walnut kernels, salt, black pepper, extra virgin olive oil, lemon juice, and mix all the ingredients well.
The zucchini and salmon salad is ready to be enjoyed.
Tips:
The zucchini and salmon salad keeps in the fridge for one day. Like all salads, it would be ideal to prepare and consume it within a few minutes, especially to prevent the arugula from wilting.
More summer salad recipes HERE
