Mixed greens and apple salad with smoked salmon

1. Zest the skin of half a lemon. Squeeze in the juice. Peel 1 raw beetroot and 1 carrot. Skin off, and using a mandolin, cut an apple, 1 onion spring into julienne. Sprinkle with lemon juice. Set aside.

2. Crush 50 g of hazelnuts. Toast in a pan for 2 minutes.

3. Cut 120 g smoked salmon into cubes or thin strips.

4. Whisk 1 tablespoon of raspberry vinegar with salt, lemon zest and 3 tablespoons of olive oil.

5. In each plate, divide 150 g mixed  greens, julienned apple and spring onion and the vegetables. Add salmon, pink pepper and toasted hazelnuts. Drizzle with vinaigrette and enjoy. 

Our cooking tip: You can replace the smoked salmon by raw salmon.

Photo credit: Sucré Salé