Mixed salad with smoked salmon and julienned Pink Lady® apples

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Juliennes de pommes Pink Lady® et salade de mesclun au saumon fumé
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As soon as the good weather arrives we feel like making something fresh and healthy! Here’s a recipe for an easy, delicious salad – perfect for your first outdoor meal on the terrace or in the garden! Find out more

Juliennes de pommes Pink Lady® et salade de mesclun au saumon fumé



  • 1 Pink Lady® apple
  • 3 tbsp olive oil
  • 1 quarter tsp salt
  • 1 scallion
  • 1 lemon
  • 150 g mixed salad leaves
  • 160 g smoked salmon
  • 1 raw beetroot
  • 60 g hazelnuts
  • 1 tbsp raspberry vinegar
  • 1 tsp pink peppercorns
  • 1 carrot


  1. Zest the lemon.
  2. Grind the pink peppercorns using a pestle and mortar.
  3. Mix the raspberry vinegar, salt, pepper, lemon juice, and olive oil together and set aside.
  4. Peel the beetroot and carrot.
  5. Slice the spring onion into fine julienne.
  6. Slice the Pink Lady® apple and vegetables into fine julienne as well, preferably with a mandolin.
  7. Sprinkle the apple and vegetables with the lemon juice and set aside.
  8. Chop the hazelnuts.
  9. Toast the hazelnuts for about 2 minutes.
  10. Cut the smoked salmon into thin strips.
  11. On each plate, arrange the salad leaves, apple and julienned vegetables, salmon and toasted hazelnuts.
  12. Sprinkle with the vinaigrette and enjoy!

Pink Lady® top tip

You can replace the smoked salmon with raw salmon or marinated mi-cuit salmon.