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Fennel and smoked salmon salad with sourdough croutons

Name: Fennel and smoked salmon salad with sourdough croutons
Yield: Serves 4
Cuisine: British recipes
Ingredients: 200g sourdough bread; 5 tbsp olive oil; a pinch of sea salt; 1 tbsp balsamic vinegar; 1 tbsp wholegrain mustard; 2 tsp clear honey; 2 fennel bulbs, finely sliced; 50g rocket; 1 red onion, sliced; 2 avocados, sliced; 200g smoked salmon, torn

Published: 31 Aug 12
Updated: 18 Mar 24

This quick and easy fennel and smoked salmon salad with sourdough croutons is substantial enough to eat for dinner.

Easy
September 2012

Test kitchen approved

Serves 4
Takes 15 minutes to make, 10 minutes to cook

This quick and easy fennel and smoked salmon salad with sourdough croutons is substantial enough to eat for dinner.

Nutrition: per serving

Calories: 506kcals
Fat: 34.9g (6.6g saturated)
Protein: 18g
Carbohydrates: 29.6g (6.4g sugars)
Fibre: 6.9g
Salt: 2.8g

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Ingredients

200g sourdough bread
5 tbsp olive oil
a pinch of sea salt
1 tbsp balsamic vinegar
1 tbsp wholegrain mustard
2 tsp clear honey
2 fennel bulbs, finely sliced
50g rocket
1 red onion, sliced
2 avocados, sliced
200g smoked salmon, torn

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Tear the bread into chunks, put in a roasting tray and sprinkle with 2 tbsp of the olive oil and sea salt. Bake for 10 minutes until golden.
Whisk together the balsamic vinegar, wholegrain mustard, honey and remaining olive oil. Season.
Mix the baked croutons with the fennel, rocket, red onion, avocados and the smoked salmon. Drizzle over the balsamic dressing and serve.