California Farm Salmon Goat Cheese Salad

Name: California Farm Salmon Goat Cheese Salad
Total time: 600 s
Yield: 2 people
Cuisine: American
Ingredients: 2 half cups crumbled smoked salmon; 1/2 cup crumbled aged goat cheese, or; 1/2 cup feta cheese; 1/2 cup Cured california sevillano olives; 2 ripe Tessaloniki tomatoes wedged; 2 ripe green tomatillos, wedged; 1/2 cup mild red onion, slivered; 1/2 cup green onion, chopped; 1/2 cup persian cucumber, chopped; 2 Tbs avocado oil; 2 Tbs raw apple cider vinegar:; Optional: Tbs capers

Hobby Horseman @HobbyHorseman

California, United States

Mild smoked salmon, tangy crumbled old goat cheese, avocado oil and apple cider vinegar, and the holy five vegetables of medditeranean cooking: green cucumber, red tomato, white onion, dark olives and green crunchies like sweet green pepper or tomatillos. Delicious, quick, gourmet luncheon salad.

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

10 minutes

2 people

2 halfcups crumbled smoked salmon
1/2 cupcrumbled aged goat cheese, or
California Farm Tapas: Drunken Goat Cheese
1/2 cupfeta cheese
California Farm Yoghurt Feta Cheese
1/2 cupCured california sevillano olives
California Farm Olives
2ripe Tessaloniki tomatoes wedged
2ripe green tomatillos, wedged
1/2 cupmild red onion, slivered
1/2 cupgreen onion, chopped
1/2 cuppersian cucumber, chopped
2 Tbsavocado oil
2 Tbsraw apple cider vinegar:
Optional: Tbs capers
Equipment: salad bowl, knife, fingers
Cost: salmon $5, goat cheese $7, vegetables & other $2, $7 salad

Saved

Steps

10 minutes

1

Mix avocado oil and apple cider vinegar with cured olives in their olive oil. Add salmon, crumbled cheese, mix till oil and vinegar are absorbed. Add other ingredients, mix, serve.

Linked Recipes

California Farm Tapas: Drunken Goat Cheese

California Farm Yoghurt Feta Cheese

California Farm Olives

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on June 26, 2023 20:57

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.