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A festive avocado smoked salmon salad with mini mozzarella balls, pear slices and cherry tomatoes on a holiday serving platter, topped with bright pomegranate seeds and pecans.

Festive Avocado Smoked Salmon Salad with Mozzarella and Pomegranate

This festive avocado smoked salmon salad with mozzarella and pomegranate combines silky smoked salmon roses, creamy avocado, sweet pear, minimozzarella and pecans with a delicious lemon Dijon dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3
Course: Salad
Cuisine: American
Calories: 420
Ingredients Method Video

Ingredients
  

For the salad:
  • 3.5 –4 oz 100–120 g smoked salmon
  • 4.5 oz 125 g mini mozzarella balls, drained
  • 1 ripe avocado
  • 3.5 oz 100 g mixed salad greens
  • 1 small firm pear
  • 6 –8 cherry tomatoes
  • 2 tablespoon pomegranate seeds
  • 0.5 oz 15 g pecans
For the lemon Dijon dressing:
  • 2 tablespoon 30 ml extra-virgin olive oil
  • 1 teaspoon 5 g Dijon mustard
  • 1 teaspoon 5 ml fresh lemon juice
  • A small pinch of salt

Method
 

  1. Prepare the salad ingredients. Wash and thoroughly dry the salad greens. Next, slice the pear into thin slices, cut the avocado into thin slices and halve the cherry tomatoes. Finally, drain the mini mozzarella balls well and cut the smoked salmon into strips.
  2. Make the lemon Dijon dressing. Whisk the Dijon mustard and lemon juice together in a small bowl. Then gradually whisk in the olive oil until smooth and emulsified. Season with black pepper, and add salt only if needed, since smoked salmon is already salty.
  3. Build the wheel base. Place an empty drinking glass in the center of a large, round 12-inch (30 cm) plate. Arrange the salad greens around the glass so they form a wheel. Optionally, drizzle already now a little dressing over the greens.
  4. Add the pear, avocado and salmon. On top of the greens, place sliced pear in 4 to 5 spots around the wheel, using 3 to 4 slices in each spot. Next to each pear group, add a few slices of avocado. Twist the smoked salmon strips into loose rose shapes. Place them here and there next to the avocado, so the wheel looks like a ring of salmon roses.
  5. Add the finishing touches. Arrange the small mozzarella balls in a ring around the edge of the glass. Then place the halved cherry tomatoes here and there along the outer edge of the salad. Scatter the whole toasted pecans here and there over the salad, then sprinkle generously with pomegranate seeds. Drizzle with dressing. Lift the glass out carefully, and serve right away. If you like, offer extra dressing on the side.

Video