Smoked salmon meat salad with Sunflower Sprouts

Clean. Cold. Crave-worthy.

This is a visual feast and nutritional powerhouse in one. Layered with buttery smoked salmon, crisp cucumbers, creamy avocado, shredded carrots, and fresh tomato slices—all crowned with refreshing sunflower sprouts. Served chilled with a smooth lemon-yogurt dressing, it’s your go-to salad when you're craving something light, lush, and satisfying.

Prep Time: 15 min | Cook Time: None | Serves: 1–2

Ingredients:

• 50–70g smoked salmon, sliced
• 1 cup mixed leaf lettuce (green butter and red leaf lettuce)
• 1/4 cup shredded carrots
• 1/4 cup cucumber slices
• 1/4 cup fresh tomato slices (not cherry)
• 1/4 ripe avocado, diced
• A handful of sunflower sprouts
• A few thin slices of white onion (not red onion)

Lemon-Yogurt Dressing

• 2 tbsp plain Greek yogurt
• 1 tsp lemon juice
• 1/2 tsp Dijon mustard (optional for tang)
• 1/2 tsp extra virgin olive oil
• Pinch of sea salt
• Cracked black pepper

🔥 Method:

1. Layer the Greens:

• Lay the red and green lettuce on a chilled plate. Don’t mash — keep them light and breathable.

2. Add the Veggies:

• Neatly layer shredded carrots, cucumber slices, tomato slices, and avocado cubes over the greens.
• Add thinly sliced white onion for brightness.

3. Place the Salmon:

• Gently drape the smoked salmon slices over the top. Let them look natural—no folding or clumping.

4. Crown with Sprouts:

• Top generously with sunflower sprouts. These are the signature lift—don’t skip or skimp.

5. Mix the Dressing:

• Whisk together yogurt, lemon, mustard (if using), oil, salt, and pepper.
• Serve on the side or drizzle lightly over the salad.

💡 Chef’s Tip:
"Stack it like art. Keep the textures visible. This isn’t just salad—it’s sculpture for your metabolism."