Potato, beetroot and salmon salad with cashews and yoghurt dressing
Published on 12 February 2024
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A lovely salad for this season, unusual and very tasty.
INGREDIENTS FOR 2 PEOPLE
1 LARGE PRECOOKED BEETROOT
4 MEDIUM POTATOES
250 g FRESH SALMON
20 CASHEWS
1 POT OF NATURAL YOGHURT
HALF A LEMON
CHIVES
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
I wash potatoes, wrap in microwave-safe cling film and cook for 8/10 minutes, or boil traditionally. I cool and dice.
I dry a precooked beetroot, sold vacuum-packed in supermarkets, and dice to the same size as the potatoes.
I skin and dice the salmon portion.
I quickly cook salmon in a little oil with salt and pepper.
I roughly chop cashews. Walnuts, hazelnuts or pistachios are alternatives.
I mix yoghurt with a little oil, salt, pepper and squeezed lemon juice.
Everything is ready; I assemble the plate.
I alternate potatoes, beetroot and salmon, add cashews, drizzle with yoghurt dressing and add chopped chives.
Original source: https://incucinaconlilly.com/2024/02/12/insalata-di-patate-barbabietole-salmone-anacardi-e-salsa-jogurt/