Fennel and smoked salmon salad with sourdough croutons

Fennel and smoked salmon salad with sourdough croutons
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 10 minutes to cook

This quick and easy fennel and smoked salmon salad with sourdough croutons is substantial enough to eat for dinner.

Nutrition: per serving

Calories
506kcals
Fat
34.9g (6.6g saturated)
Protein
18g
Carbohydrates
29.6g (6.4g sugars)
Fibre
6.9g
Salt
2.8g
Calories
506kcals
Fat
34.9g (6.6g saturated)
Protein
18g
Carbohydrates
29.6g (6.4g sugars)
Fibre
6.9g
Salt
2.8g

Ingredients

  • 200g sourdough bread
  • 5 tbsp olive oil
  • a pinch of sea salt
  • 1 tbsp balsamic vinegar
  • 1 tbsp wholegrain mustard
  • 2 tsp clear honey
  • 2 fennel bulbs, finely sliced
  • 50g rocket
  • 1 red onion, sliced
  • 2 avocados, sliced
  • 200g smoked salmon, torn

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Tear the bread into chunks, put in a roasting tray and sprinkle with 2 tbsp of the olive oil and sea salt. Bake for 10 minutes until golden.
  2. Whisk together the balsamic vinegar, wholegrain mustard, honey and remaining olive oil. Season.
  3. Mix the baked croutons with the fennel, rocket, red onion, avocados and the smoked salmon. Drizzle over the balsamic dressing and serve.

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