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Sgambaro’s Smoked Salmon Lox & Zucchini Salad

It's Sgambaro’s 25th anniversary of serving there premium cold smoked salmon to Albertans.
To mark the occasion they are donation $1.00 from every package of salmon sold to the Wake a Wish foundations.






Ingredients:
Salad

1 pkg  Sgambaro’s smoked
           salmon Lox 170g
           package

1         large carrot
           (outer peels not to
            be used for salad)

1 or 2  zucchini


Cucumber Dressing:

3oz     olive oil

6oz     mayonnaise
           homemade or store
           bought

3oz    white balsamic

1        cucumber

Aprox 2oz of each
           Fresh Parsley

           Basil
           Cilantro

2oz    Green onions

1        Small Yellow onion

1/2 tsp curry powder
Pinch of sea salt & chilli flakes


 

 


Instructions:

Dressing

  1. In a food processor combine all ingredients except mayonnaise and blend to a fine mince.     
  2. Then fold the cucumber mix into the mayonnaise, then finish with a whisk mixing it well.

Salad

  1. Save 1 or 2 slices of the Lox for garnishing the top of the salad, julienne the rest of the Lox and place into large mixing bowl.

  2. With a potato peeler pull ribbons from carrot and the outer part of the zucchini (green skin). Avoid using the seedy inner part of the zucchini core.

  3. Add desired amount of dressing to create your salad, mix well and add salt and Freshly milled Black pepper to taste

  4. Place in a open faced bowl.

  5. Top with one or 2 slices of the Lox you set aside

    Optional: Garnish with lemon wedge and pea shoots

With Thanks, Recipe contributed by:

Chef: Lino Oliviera of Sabor.       




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  • LITTLE ITALY

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      780 424 4869

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      Edmonton, AB
      780 454 4869
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