Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

January 3, 2011

Guest Post: Belinda's Smoked Salmon and Arugula Salad




Sherri is a IRL friend of Savannah's and she is an occasional blogger at Kitchen Notes.

I was chatting with Savannah the other day and she began telling me about a salad that I had posted on my rarely updated blog, Kitchen Notes. She asked me to post over here on Hammock Tracks thinking that some of you may enjoy the recipe.

I have a friend, Renee, and she and I have a mutual friend, Christine. That's Christine in the picture above. She looks like she is looking into heaven! Christine got sick suddenly and passed away about 2 years ago. Renee and I traveled together to her funeral in Tampa. We stayed with Renee's sister Belinda. Belinda is this amazing woman who has interests far from the typical southern American woman. What a breath of fresh air she was in the middle of all this great sorrow. In the three days at Belinda's house I listened to fabulous stories of her times living in Italy and Spain. She gave me my first listen to the wonderful Italian singer Zucchero and she fed us. Oh my, did Belinda feed us! I had my first experience with Earl Grey Creme loose leaf tea and we ate this beautiful salmon salad.

Christine was a dear friend. Her passing was so sudden and shocking but Belinda nurtured us, me, so much during those three days. Christine and Belinda are both dear to me and I can't eat this salad without thinking of them both and feeling the warmth of their friendship.

Belinda's Smoked Salmon and Arugula Salad

1.5 oz arugula
1 Tbs chopped fresh flat leaf parsley
2 scallions, finely diced
2 large avocados
1 Tbs lemon juice
8 0r 9 oz smoked salmon (the pink kind from the refrigerator section)

Lime Mayonnaise

1/2 cup mayonnaise
2 Tbs lime juice
finely grated rind of one lime
1 Tbs chopped fresh flat leaf parsley


Wash and drain arugula, if necessary. Shred the leaves and arrange in four small or one large bowl. Top with the chopped parsley and scallions.

Halve, peel, and pit the avocados and cut into thin slices or smally chuncks. Toss with lemon juice and place in bowl with arugula. Cut the smoked salmon into strips and scatter over the top.

Put the mayo into a bowl, then add the lime juice and rind and the chopped parsley. Mix together well. Spoon some of the lime mayo on top of the salad, garnish with parsley sprigs and lime wedges.
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