Salmon, Avocado, and Potato Salad, a dish that you can enjoy as a main course or serve as a rich appetizer. A very quick recipe, especially if you use a pressure cooker to cook the potatoes like I do. You can also boil them the day before and have them ready when assembling the salad. Easy and fresh, it’s ideal for summer days when the thought of cooking doesn’t even cross your mind. During almost all of summer, for foods that need to be cooked, I prepare them in the evening with the kitchen door closed, so I can handle them cold in the following days. Because, remember, try to organize yourself in one evening for the whole week, so you can forget about the heat and the stove for a few days.
For those unfamiliar with the pressure cooker and want to know more, I recommend reading my article: The Pressure Cooker and Its Use.
If you like summer salads that are also good as a main course, don’t miss the next recipes:
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 2/3 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients
- 5.3 oz smoked salmon
- 10.6 oz potato
- 1 avocado
- 1.4 oz onion, preferably red
- 2.8 oz arugula
- 3.5 oz carrot
- 2.8 oz Taggiasca olives
- 1 lemon zest and juice
- 2 tbsp extra virgin olive oil
- to taste salt
Preparation
First, boil the potato or potatoes, depending on their size, for 10 minutes in a pressure cooker (if you don’t have one, proceed with the traditional method). Once cooled, peel and cut them into pieces about 0.8 inches in size. Clean the carrots, slice them thinly with a peeler, and finally chop the onion (preferably red because it’s sweeter).
Cut the avocado in half, remove all the skin along with the pit, and slice it. Place it on a plate and drizzle with the juice of a lemon, but don’t do this before grating the zest, which will be used for the final dressing. This way, we’ll prevent the avocado from browning.
In a large bowl with high sides, add the cubed potatoes. Also add the onion, carrots, extra virgin olive oil, salt, and mix well.
Add the avocado, letting the excess lemon juice fall into the bowl, the Taggiasca olives, and the previously washed and dried arugula. Continue to mix and adjust with additional oil and salt as needed.
Finally, put the salad on a serving plate and place the smoked salmon slices, halved, on top for better distribution.
Serve our Salmon, Avocado, and Potato Salad not before sprinkling it with grated lemon zest, that extra touch that gives a sense of freshness, which you can easily eliminate if it’s not to your taste.
Tips and Storage
The salmon and avocado salad can be kept in the refrigerator for a day, but the vegetables will wilt. In any case, store it in an airtight container.
You can instead prepare all the ingredients in advance, store them individually in containers in the refrigerator, and assemble the salad at the last moment.
You can easily change anything you don’t like and adapt it to your taste.
