Tuesday, 4 August 2015

Spelt salad with orange-marinated smoked salmon and capers-flavored avocado

10 minutes to prepare marinate Serves 4




Avocado is the best fruit in the world.
Fruit?? Well, yes...it's hard to believe, but that stuff, green and juicy, is a fruit, not an alien vegetable; it is a berry, to be precise.

In all honesty, if you do not like it, you really have strange food taste. Personally, I could eat it all day and be happy - unless it is cooked...then it's quite disgusting. However, even if it was not sooo good, you should eat it anyway because it is healthy and able to regulate the levels of cholesterol in the blood reducing the risk of heart diseases and strokes. The avocado is rich in "good" fat, claimed to facilitate the absorption of the vitamins that it contains, such as vitamin E. It is a fruit highly digestible and rich in mineral salts, able to provide the right energy during the day, so that it is beneficial to those who want to control their weight.

It is also a very versatile ingredient in the kitchen, able to be employed in several natural recipes. In today’s proposal, it is going to used in a super tasty spelt salad with orange-marinated smoked salmon and capers…I get Pavlovian effect when I think about it!

Here are ingredients for the 4-serving recipe:

280 g spelt
200 g smoked salmon
1 orange
1 avocado
1 sprig chives
1 fistful capers in brine
EVO oil
salt and pepper

  1. Start by cooking the spelt: add the grains to the pressure cooker, along with 1 liter of water and close the lid securely. Bring the cooker to high pressure, and begin timing. The spelt will need 15 minutes since now to be ready
  2. Meanwhile cut the smoked salmon to stripes. Place them in a saucepan
  3. In a small bowl, emulsify 2 tablespoons of EVO oil with the orange juice, a pinch of salt, freshly ground pepper and chopped chives. Drop the liquid over the salmon and let it marinate for 15 minutes
  4. Peel the avocado and dice it into 2-cm cubes. Place it in a small bowl and season it with 1 tablespoon of EVO oil and a pinch of salt. Sprinkle with some chopped capers and keep aside
  5. After the 15-minutes cooking time of spelt grains has passed, let the pressure come down naturally. Once the pressure has dropped, open the lid and check if it is done. If it is, drain the spelt and drop cold water on it. Then, collect it up in a salad bowl
  6. Drain the salmon from the orange marinade and add it to the boiled spelt. Add the caper-flavored avocado, too, and stir to mix
  7. Before serving, add 4 tablespoons of EVO oil, freshly ground pepper and salt if needed...enjoy!

In the table below Nutrition Facts are detailed for this appetizer. Data is provided per serving.

- "What do you want to eat today, sweetheart?"
- "May I have the spelt salad with salmon and avocado?"
One small victory for mankind, one big victory for me and my healthy-but-yummy-cookery. 


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