• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 100g smoked salmon slices, cubed
  • 2-3 cherry tomatoes, halved
  • 100g mesclun
  • 1 Lebanese cucumber, halved lengthwise and sliced
  • 6-7 thin slices baguette bread
  • 1/4 tsp coarse ground black pepper
  • Dressing
  • 3 tbsp canola oil
  • 1/2 tsp sesame oil
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 2 tbsp apple cider vinegar
  • 1/4 tsp sugar or to taste


  1. Preheat oven to 200°C. Arrange baguette slices on a baking tray. Spray with olive oil and bake for 7-8 minutes or until bread is lightly golden and crisp.
  2. To prepare dressing: Heat canola oil and sesame oil in a nonstick saucepan. Add ginger and garlic and fry for 20-30 seconds. Add apple cider vinegar and sugar. Stir to heat up for a minute. Dish out to cool.
  3. Place salmon, tomatoes, cucumber and mesclun in a large bowl. Add the prepared dressing and toss gently to combine.
  4. Break baguette slices in half and add as garnishing to the salad.
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