What a perfect summer recipe! Spicy Citrus and Smoked Salmon Salad is perfect for a light dinner – or if made in mini-taco shells, would make great appetizers for a pool party.
Like any good dish, it’s all about balance of texture, color, and flavor. The kick comes from the Citrus Habanero olive oil, while the salt from the smoked salmon works to balance the sweet mango. Cabbage lends it a crunch, and avocados add a little creaminess.
The tropical salad can be made ahead since shredded cabbage holds up well – just add the avocados at the last minute if you do so to keep them fresh.
Spicy Citrus and Smoked Salmon Salad
1 10-ounce package shredded green cabbage (or a variety you prefer)
6 green onions, diced
1 mango, cubed
8 ounces smoked salmon, broken up or cut into small pieces – see note
1 to 2 avocados, sliced
3 tablespoons Citrus Habanero olive oil – see note
2 tablespoons Mango White Riserva balsamic vinegar – see note
1 teaspoon fresh lemon juice
Salt and freshly ground pepper, to taste
*Note: Any smoked fish would work; smoked wahoo would be a good choice if available. Flavored oil and vinegars are available at The Olive Tap.
Place shredded cabbage in a large bowl. Top with green onions, mango, and smoked salmon.
In a separate small bowl, whisk together Citrus Habanero olive oil, Mango Balsamic vinegar, and lemon juice. Add salt and pepper to taste. Pour vinaigrette over cabbage mixture, and toss gently to combine.
Top with avocado slices before serving.
For tacos: Use regular sized or mini corn or flour tortillas, or lettuce wraps for shells; stuff with smoked salmon filling and drizzle with creme fraiche mixed with lemon juice.
Recipe is an Olive Tap original recipe by Melanie, Long Grove, Calif.