Recipe

Salmagundi with a Twist

A Modern Twist on the Classic British Salmagundi

4.5 out of 5

Indulge in the flavors of British cuisine with this modern twist on the classic Salmagundi. This vibrant and refreshing dish is a delightful combination of fresh ingredients, bursting with flavors that will transport you to the heart of British culinary traditions.

Salad› Salmagundi

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Dairy-free, Paleo, Low-carb, Weight loss-friendly

Allergens

Tree nuts (almonds)

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, High-carb

Ingredients

2 boneless, skinless chicken breasts (400g) 2 boneless, skinless chicken breasts (400g)
4 cups (120g) mixed lettuce leaves 4 cups (120g) mixed lettuce leaves
1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
1 ripe avocado, sliced 1 ripe avocado, sliced
1/4 cup (30g) toasted almonds 1/4 cup (30g) toasted almonds
Fresh herbs (such as parsley, basil, or mint) for garnish Fresh herbs (such as parsley, basil, or mint) for garnish
For the citrus dressing: For the citrus dressing:
Juice of 1 lemon Juice of 1 lemon
Juice of 1 orange Juice of 1 orange
2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
1 teaspoon honey 1 teaspoon honey
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 18g (Saturated Fat: 2g)
Carbohydrates: 12g (Sugar: 5g)
Protein: 28g
Fiber: 6g
Salt: 0.5g

Preparation

1.
Preheat the grill to medium-high heat.
2.
Season the chicken breasts with salt and pepper. Grill for 6-8 minutes per side, or until cooked through. Let the chicken rest for a few minutes, then slice into thin strips.
3.
In a large bowl, combine the mixed lettuce leaves, cherry tomatoes, avocado slices, and sliced grilled chicken.
4.
In a small bowl, whisk together the lemon juice, orange juice, olive oil, honey, salt, and pepper to make the citrus dressing.
5.
Drizzle the citrus dressing over the salad and toss gently to combine.
6.
Sprinkle the toasted almonds over the top and garnish with fresh herbs.
7.
Serve immediately and enjoy!

Treat your ingredients with care...

Chicken breasts — To ensure juicy and tender chicken, marinate the chicken breasts in your favorite marinade for at least 30 minutes before grilling.
Toasted almonds — To toast the almonds, spread them in a single layer on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until golden brown. Keep an eye on them as they can burn quickly.

Tips & Tricks

Feel free to customize the Salmagundi by adding other seasonal vegetables or fruits of your choice.
For a vegetarian version, you can substitute the grilled chicken with grilled tofu or tempeh.
Add a sprinkle of crumbled feta cheese or goat cheese for an extra burst of flavor.
To make it more filling, serve the Salmagundi with a side of crusty bread or boiled new potatoes.
Make the dressing in advance and refrigerate it for up to 3 days for a quick and easy meal.

Serving advice

Serve the Salmagundi as a light lunch or dinner. It can also be a great option for a picnic or a potluck gathering. Pair it with a slice of crusty bread or enjoy it on its own for a refreshing and satisfying meal.

Presentation advice

Arrange the colorful ingredients of the Salmagundi in a large salad bowl or on individual plates. Garnish with fresh herbs and toasted almonds for an appealing presentation. Drizzle the citrus dressing over the top just before serving to keep the salad fresh and vibrant.