This salad is about contrast without complication. Juicy citrus, earthy beetroot, and salty salmon come together quickly and don’t need much dressing or effort.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Servings
2
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Ingredients
Instructions
- Peel the pomelo and separate it into segments, removing the membranes.
- Cut the beetroot into small cubes or thin slices.
- Tear the salmon into bite-sized pieces.
- Place the pomelo, beetroot, salmon, and salad leaves in a large bowl.
- Drizzle with olive oil and lemon juice.
- Season lightly with salt and black pepper.
- Gently toss everything together.
- Finish with chopped dill just before serving.
Tips
If you’re using leftovers, this salad adapts easily. Cold roasted beetroot or leftover salmon work just as well, making it a good option when the fridge isn’t empty but ideas are.
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