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One of my favorite restaurant salads is the salmon salad from Cafe Lyons in Jerusalem. Let’s recreate it for home indulgence! I encourage everyone to read menus, and understand a restaurant is not only a 1-time special dish experience but an invitation to get inspired and try new things at home…like this.
For more delicious salads, watch New Leaf.
1 large Vidalia onion, sliced
8 ounces button mushrooms, chopped
6 ounces skinless raw salmon, cubed
1 cup fresh string beans, both ends trimmed
1/2 cup thinly sliced English cucumbers
1/2 cup thinly sliced plum tomatoes
1/2 avocado, thinly sliced
1 cup diced romaine lettuce
1/4 cup Tonnelli Avocado Oil
1/2 cup fresh lemon juice or Gefen Lemon Juice
1/4 cup Tuscanini Light Olive Oil
1 tablespoon Haddar Honey Mustard
salt, to taste
pepper, to taste
Bring a pot of water to a boil and add one tablespoon of salt. Add the one cup of string beans and cook for one minute only. Time it carefully! Drain the beans and set aside.
Heat the avocado oil in a skillet on medium high heat.
Add the mushrooms and onions and sauté until tender (approximately eight minutes).
Add the cubes of salmon and cook covered on medium-low heat until salmon is flaky (approximately 10 minutes).
Sprinkle with salt and pepper.
Layer platter with raw vegetables and place cooked mushrooms, onions, salmon, and string beans on top.
Pour dressing over salad and serve.
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