Smoked salmon, dill and fetta salad

Salty with the hot smoked salmon and goats cheese, sweet with the pomegranate, zesty with the lemon juice.  This is the quintessential after work or weekend dish, ready in the time it takes to cook the pasta.  My fool proof quick salad!.

Smoked salmon, dill and fetta salad
Serves 4
Write a review
Prep Time
5 min
Prep Time
5 min
  1. 100g spinach and rocket mix
  2. 150 g hot smoked salmon
  3. 2 large zucchini thinly sliced with a vegetable peeler
  4. 100g approx goats cheese, crumbled
  5. Seeds of 1/2 pomegranate
  6. 2 cups cooked pasta
  7. 2 tablespoons chopped dill
  8. 1 Avocado, cubed
  1. Add the juice and oil to a jar or bowl and mix well.
  2. Add the salad ingredients except the avocado to a large bowl and gently mix. Add the dressing and fold gently again. Top with avocado.
  3. Serve into large salad bowls and eat immediately.
The Sassy Cook