
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


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Instructions:
Dressing
- In a food processor combine all ingredients except mayonnaise and blend to a fine mince.
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Then fold the cucumber mix into the mayonnaise, then finish with a whisk mixing it well.
Salad
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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.
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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.
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Add desired amount of dressing to create your salad, mix well and add salt and Freshly milled Black pepper to taste
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Place in a open faced bowl.
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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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