Green salad with salmon and mandarins

Ingredients

• 200 gfresh salmon
• 4mandarins
• 1lettuce
• 1red lettuce
• 1 cup (about 30 g)spinach
• 1avocado
• to tastebalsamic vinegar
• to tasteolive oil
• to tasteDijon mustard
• to tasteWorcestershire sauce
• to tastedill
• to tastewater
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the salmon

   Remove the skin from the salmon and cut it into 1–2 cm cubes. Keep it chilled.

2. 2

   Wash the leaves

   Separate the lettuce leaves, wash them and the spinach, then drain and dry them in a salad spinner. Set aside.

3. 3

   Peel the mandarins

   Peel the mandarins without breaking them apart, separate the segments and remove the white pith. Set aside.

4. 4

   Cut the avocado

   Peel the avocado and cut it into small, 1 cm cubes. Set aside.

5. 5

   Combine the salad

   Put the lettuces and spinach in a large salad bowl. Add the mandarin segments and avocado, then toss gently.

6. 6

   Mix the dressing

   In a medium bowl, combine the balsamic vinegar, olive oil, Dijon mustard, Worcestershire sauce, dill, water, salt and pepper to taste. Stir until blended.

7. 7

   Dress the salad

   Pour the vinaigrette over the salad and mix thoroughly with wooden spoons. Leave it to rest for a couple of minutes so the flavours can mingle.

8. 8

   Serve immediately

   Serve the green salad with salmon and mandarins straight away, with a little extra vinaigrette in a small jug for seasoning at the table.

What is green salad with salmon and mandarins?

This is a fresh, Chilean-style salad built around leafy greens, sweet citrus, avocado and salmon. Its appeal is the contrast between crisp leaves, juicy mandarin segments and creamy avocado, with a sharp, savoury dressing.

The recipe’s method does not explain when to add the salmon, although it appears in the ingredient list and title. It also leaves the salmon uncooked, so check the notes below before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The listed salmon contributes protein, while the mandarins and leafy vegetables provide most of the carbohydrates; avocado and olive oil are the main sources of fat. For a more filling plate, serve it with bread or potatoes and keep the extra dressing on the side.

Choose fresh, crisp leaves

Dry leaves: Spin them thoroughly after washing so the vinaigrette clings instead of becoming diluted. A salad spinner is useful, but a clean tea towel can also absorb excess water.

Keep them cool: Chill the washed greens while preparing the other ingredients if you are not assembling the salad straight away.

Prepare the citrus and avocado

Mandarins: Remove as much white pith as you can while keeping the segments intact. That preserves their shape and makes each bite easier to eat.

Avocado: Cut it into small, even cubes, then fold it through gently to avoid crushing it.

Balance the vinaigrette

Start gradually: The recipe gives no quantities for the dressing, so begin with small amounts of the balsamic vinegar, oil, mustard and Worcestershire sauce. Add water a little at a time if you want to loosen it.

Taste as you go: Adjust the salt, pepper and dill to suit the sweetness of the mandarins and the sharpness of the vinegar. Keep a little dressing aside to serve at the table.

Handle the salmon carefully

The method says to cut the fresh salmon into 1–2 cm cubes and keep it chilled, but does not say whether it should be cooked or how it joins the salad. Do not assume that ordinary fresh salmon is intended to be eaten raw.

For a cooked version, cook the salmon separately until safely done, cool it promptly, then add it to the salad just before serving. If you plan to serve it raw, use fish specifically sold as suitable for raw consumption and follow local food-safety advice.

Assemble just before serving

Toss the greens, mandarins and avocado gently so the softer ingredients keep their shape. Add the dressing and leave the salad for only a couple of minutes, as directed, to let the flavours combine.

Serve promptly for the best contrast between crisp leaves and juicy fruit. Offer extra vinaigrette separately so each person can season their portion.

What to serve alongside

The salmon and avocado make this salad substantial enough to serve as a light main course. For a heartier meal, pair it with bread or boiled new potatoes.

If serving it as part of a larger spread, keep other dishes simply seasoned so the citrus and tangy dressing remain prominent.

Recipe notes & tips

• Dry the leaves well before dressing so the vinaigrette stays flavourful.
• Remove as much white pith as possible from the mandarins for a cleaner citrus taste.
• Cut the avocado shortly before assembly to limit browning.
• Add dressing gradually and taste before adding more.
• Serve the salad soon after dressing to preserve the texture of the leaves.
• Keep any extra vinaigrette separate until serving.

Variations

• Add cucumber: Fold in thin slices for extra crunch.
• Use orange: Replace the mandarins with peeled orange segments.
• Change the greens: Use rocket or baby spinach in place of some of the lettuce.
• Add toasted seeds: Scatter pumpkin or sunflower seeds over the salad just before serving.
• Make it herby: Use fresh dill and add it gradually to the vinaigrette.
• Add cooked salmon: Flake safely cooked, cooled salmon over the salad before serving.

Common mistakes to avoid

• Wet leaves: They dilute the dressing; spin or pat them thoroughly dry.
• Broken mandarin segments: Peel and separate them gently to keep them intact.
• Mashed avocado: Cut it into small cubes and fold it through carefully.
• Too much dressing: Add it in stages and serve any extra on the side.
• Unclear salmon preparation: The method does not specify cooking; do not serve ordinary fresh salmon raw.
• Leaving it dressed too long: Toss shortly before serving to keep the greens crisp.

How to store

For the best texture, serve the salad immediately after dressing. Keep any undressed components and extra vinaigrette in separate airtight containers in the fridge and use promptly; store salmon according to its packaging and food-safety guidance. If the salmon has been cooked, refrigerate it promptly and reheat it separately until piping hot before serving.

Frequently asked questions