Delightful Gluten-Free New Zealand Lunch: Smoked Salmon & Asparagus Quinoa Salad with Citrus Dill Dressing
This recipe for a gluten-free Smoked Salmon & Asparagus Quinoa Salad with Citrus Dill Dressing combines the flavors of New Zealand cuisine in an elegant and delicious lunch option. With smoky salmon, tender asparagus, and zesty citrus dressing, this gluten-free salad is perfect for healthy eating enthusiasts.
Allergens
Fish (Smoked Salmon), Gluten (not included in recipe)
Ingredients
- 1. 2 cups cooked quinoa (rinsed) 2. 1 lb smoked salmon, flaked 3. 1 bunch asparagus, trimmed and cut into 1
- inch pieces 4. 1/2 cup cherry tomatoes, halved 5. 1/4 cup red onion, thinly sliced 6. 1 avocado, sliced 7. 1/4 cup fresh dill, chopped 8. 1/4 cup lemon juice 9. 1/4 cup olive oil 10. Salt and pepper, to taste
Instructions
- In a large bowl, combine cooked quinoa, flaked smoked salmon, asparagus pieces, cherry tomatoes, thinly sliced red onion, and avocado slices. Gently toss to mix.
- In a small bowl, whisk together lemon juice, olive oil, chopped dill, salt, and pepper until well combined.
- Pour the citrus dill dressing over the salad and toss gently to coat all ingredients evenly.
- Allow the salad to rest for 10 minutes to allow flavors to meld before serving.
Chef’s Insight
To enhance the flavor profile, you can add a pinch of smoked paprika to the quinoa while cooking or include some capers for an extra burst of tanginess.
Notes
This recipe is both gluten-free and dairy-free.