Smoked Salmon Panzanella-Style Salad
with Balsamic Red Pesto Dressing & Parmesan
Bring a light and zingy dish packed with personality to the table! Strips of silky salmon combine perfectly with the tangy dressing, rich pesto and crunchy ciabatta chunks of this refreshing salad.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
tomato
½
lemon
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
mixed salad leaves
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
Balsamic Vinaigrette Dressing
1 packet
cold-smoked salmon
(Contains Fish;)
1 bag
parsley
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, tossing, until tender, 4-5 minutes. • Transfer to a large bowl and set aside.
• Meanwhile, cut tomato into wedges. • Cut lemon into wedges. • Cut or tear bake-at-home ciabatta into bite-sized chunks.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Transfer croutons to bowl with the zucchini and add tomato, mixed salad leaves, Parmesan cheese, red pesto and balsamic vinaigrette dressing. • Toss to coat and season to taste.
• Divide salad between plates and tear over cold-smoked salmon and parsley. • Sprinkle over crushed peanuts. Serve with lemon wedges. Enjoy!