Recipe & Photography By Mina
In Association With Gourmet Foods Bvi.
Shopping List
- 2 heads of Bibb or Boston lettuce, trimmed, rinsed, and dried
- 1 pound fresh salmon from Gourmet Foods BVI, seared and cut into bite-sized pieces
- 3 hard-boiled eggs, sliced
- ½ cup Mina pitted green or purple Beldi olives, whole or halved
- 2 avocados, cubed
- 1 ½ cups cherry tomatoes, halved
- ½ small red onion, sliced
- 1 cucumber, sliced
- ¾ cup roasted corn
- ¾ cup crumbled feta
- ¼ Mina extra-virgin olive oil
- 1 Mina preserved lemon, finely chopped
- 1 tablespoon Dijon mustard
- ¼ oregano (optional)
- Juice of half a lemon
Preparation
On a large round or oval serving plate, create a bed of lettuce leaves. Arrange the seared salmon, eggs, olives, avocados, cherry tomatoes, onion, cucumbers, corn, and feta into sections.
In a small bowl, whisk together the olive oil, preserved lemon, lemon juice, Dijon mustard, and oregano. Drizzle over the salad and serve. Enjoy!
