Artichoke salad with smoked salmon, a light and tasty one-dish meal, perfect for an everyday lunch when you want to keep things light without giving up flavor. I admit I usually enjoy smoked salmon on canapés during the holiday season. However, I wanted to try it in an alternative version and what better occasion than with artichokes? I love both ingredients: smoked salmon and artichokes, so I may be biased, but I’ve never tried a salad this good. The dressing, made with mustard, oil, and lemon juice, gives this big salad an extra touch for an irresistible result. Simple, healthy, quick and very tasty, this artichoke salad with smoked salmon will be ready in a click!
If you’re interested in other large salad recipes, also read:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 209.00 (Kcal)
- Carbohydrates 15.50 (g) of which sugars 5.54 (g)
- Proteins 10.31 (g)
- Fat 13.49 (g) of which saturated 2.08 (g)of which unsaturated 3.13 (g)
- Fibers 5.62 (g)
- Sodium 1,755.57 (mg)
Indicative values for a portion of 171 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 artichokes
- 2 oz smoked salmon
- 1 orange
- 1 1/3 tbsp lemon juice
- 1 1/3 tbsp extra virgin olive oil
- 1 tbsp mustard
- garlic powder
- salt (to taste)
- pepper (to taste)
- chopped parsley (to taste)
- pumpkin seeds (to taste)
- sunflower seeds (to taste)
Tools
- Bowl
- Cutting board
- Knife
- Citrus juicer
Steps
First, clean the artichokes. Remove the tougher outer leaves and cut them in half. Also clean the stem and you can use it to prepare a good broth for a risotto. For this recipe, since the artichokes are used raw, I preferred to use the tenderest part of the vegetable. Remove the inner choke and slice the artichokes thinly. Transfer them to a bowl with lemon juice and set aside. Then segment the orange and cut it into thin slices.
In the meantime prepare the vinaigrette. Put the lemon juice, mustard and oil in a small bowl. Season with salt and pepper, then add the garlic powder and chopped parsley and mix. Drain the artichoke slices and pat them dry on kitchen paper. Arrange them in a bowl, add the orange slices, the smoked salmon cut into pieces, and the pumpkin and sunflower seeds.
Dress with the previously prepared vinaigrette, toss and serve.
Storage and tips for artichoke salad with smoked salmon
The artichoke salad can be prepared in advance. The only advice is to add the artichokes at the last minute, just before dressing, to prevent them from browning. You can keep it in the refrigerator for 1 to 2 days maximum in a container with a lid.
FAQ Questions and Answers for the artichoke salad with smoked salmon
What can I use instead of salmon?
As an alternative to salmon, you can use feta or another type of cheese you prefer.
