Smoked Salmon Wreath
Because one festive wreath just wasn’t enough. This is a savoury take on the common dessert wreaths! 👇 Spinach, smoked salmon, ribbons of cucumber, slithers of radish, rosemary, feta, and your dressing of choice!
15 mins + 2 hours marinate time
4
Spring, Summer
The shrimp and apple combo is a classic must-try! Our Grilled Shrimp & Apple Salad combines their flavours to create this tasty, crunchy summer dish!
Ingredients
- 250g shrimp, peeled and deveined
- 1 small green apple, cored and sliced into matchsticks
- ½ red onion, diced
- ½ red capsicum, diced
- 2 small tomatoes, quartered
- ½ tbsp tomato sauce
- 1 small green chilli, deseeded and finely chopped
- 1 tbsp fresh coriander, chopped
- 1 tbsp sliced almonds
- 2 cups mixed salad greens
- ½ tsp salt
- ¼ tbsp garam masala
- 2 garlic cloves, minced
- Juice of ½ a lemon
- 1 tbsp olive oil
- Lemon wedges, to serve
Method
- In a large bowl, combine the shrimp, ½ tbsp oil, ½ tbsp lemon juice, minced garlic, garam masala and salt. Allow mix to marinate in the fridge for 2 hours.
- Heat the remaining oil in a large frypan. Sauté the marinated shrimp for 3 mins or until golden brown on each side.
- Next, add the tomato sauce and cook for another minute. Transfer to a bowl and set aside.
- To serve, place the salad greens onto a serving platter. Top with the capsicum, onion, tomatoes, apple, chopped green chilli, and coriander. Top with the grilled shrimp and sliced almonds. Garnish with lemon wedges and serve.