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Salmon, Bacon and Pesto Salad
As we edge closer to spring, this salad offers a delightful mix of freshness from the pesto, with the richness of salmon and bacon, making it a fulfilling yet not overly heavy meal that’s perfect for your Spring recipe book.
Ingredients:
1/2 cup Basil Leaves (picked)
20 grams Parmigiano Reggiano
1/4 cup Extra Virgin Olive Oil 1/2 Lemon (juiced)
1/4 tsp Sea Salt
8 leaves Romaine (roughly chopped)
1/4 cup Radishes (sliced)
4 slices Organic Bacon, Cooked (chopped)
100 grams Smoked Salmon
1 tbsp Chives (chopped)
DIRECTIONS
- In a blender or food processor add Parmigiano Reggiano, basil, olive oil, lemon juice and sea salt. Process until smooth. Set aside.
- In a bowl, add the chopped romaine and top with radishes, bacon, smoked salmon and chives. Drizzle the pesto on top and enjoy!
NOTES
LEFTOVERS
Refrigerate the salad and pesto in separate airtight containers for up to three
days.
MORE FLAVOUR
Add chilli flakes on top for spice.
ADDITIONAL TOPPINGS
Top with sliced avocado.
NO PORK
Use turkey bacon instead.
NO CHIVES
Omit completely or use salad onion tops or fresh herbs such as dill or parsley.