So this is not exactly the healthy food I’ve been trying to eat lately, but it is what I came up with a few days ago when I was really hungover. I mixed together a half box of cooked elbow pasta, about a 1/4 cup of chopped marinated artichoke hearts, half of an avocado, a small clove of garlic mashed into a paste, a teaspoon of anchovy paste (my secret weapon), a pinch each of salt, pepper and red pepper flakes, a glug of olive oil and a generous grating of pecorino romano. It turned out really delicious but next time I would probably add a few handfuls of arugula to the dish to lift it up a little.
This is a refreshing and healthy summer salad that is very easy to put together. I like to serve my salmon salad over lettuce, but it is also great in wraps and sandwiches.
Ingredients for the dressing:
1/4 cup orange juice
zest of 1 orange
juice of 1 lemon
1 clove of garlic
1 tsp anchovy paste
1 tbsp extra virgin olive oil
1 tsp white pepper
3 tbsp drained capers
large pinch of red pepper flakes
salt, to taste
Ingredients for the salad:
1 cup celery, sliced thinly on the diagonal
1 cup english cucumber, sliced into thin rounds
10-15 blanched asparagus spears, cut into 1 inch pieces
1 hass avocado, cut into cubes
1 cup skinless, boneless salmon pieces (you can cook your own salmon for this recipe or you can used canned salmon, which works just fine)
2 scallions, thinly sliced
Put the one clove of garlic through a garlic press or grate it with a microplane. Add into a small bowl along with the rest of the ingredients for the dressing. Whisk to combine thoroughly and set aside. Place all the salad ingredients into a large bowl. Pour the dressing over the salad and toss gently. Try not to break up the avocado and salmon too much. Taste to see that you have enough salt. Cover bowl with plastic wrap and place into the fridge. This salad tastes best after it has marinated for a few hours. Serve.