MAIN COURSE

Fennel and Salmon Salad with Pomegranate and Zucchi Sweet & Fruity Olive Oil

A light salad with a refined flavor, with health-giving properties that will keep you going through the dog days of summer!

COOK TIME 30 minutes
PREP TIME 15 minutes
SKILL LEVEL Easy
SERVES 4

We recommend…

ORGANIC 100% EXTRA VIRGIN OLIVE OIL

With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.

INGREDIENTS

  • 2 / fennel
  • 100 g / spinach
  • 2 / pomegranates
  • ½ / lemon
  • a pinch / Sea Salt
  • 200 g / sliced smoked salmon
  • drizzle / Zucchi 100% Organic Extra Virgin Olive Oil

INSTRUCTIONS

Wash the fennel and spinach.

Remove the pomegranate seeds and set aside 5-6 spoonfuls; place the rest in a potato press and squeeze out the juice, recovering it in a bowl. Add the lemon juice and a pinch of sea salt. Stir briskly with a fork until the salt has completely dissolved.

Thinly slice the fennel using a mandolin slicer or just a sharp knife.

Prepare the plates, arranging first the fennel then the salmon slices and finally the spinach leaves. Garish with the pomegranate seeds set aside, season with the pomegranate and a Zucchi Organic extra virgin olive oil vinaigrette and serve.

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