“SPECIAL MOMENTS” TABLE
One of the most important consumer trends in recent times is one in which, for consumers, quality prevails over quantity, whether for small day-to-day whims, or for special occasions.
This trend does not only imply the search for the best products, it also means a more responsible consumption, since the fewer the products consumed, the less the waste. Something that, without a doubt, the planet also appreciates.
When it comes to choosing food for our table, this means choosing the highest quality products, with the best organoleptic characteristics, and also with the best healthy properties, and a good example of all this is olives.
In addition, they are a guarantee of quality, because they are produced within the European Production Model, which is based on the most demanding quality standards in the world. Everything to ensure that only the best of the best of Europe reaches your table.
SALAD WITH SUSTAINABLE SMOKED SALMON AND HOJIBLANCAS OLIVES
Dairy free, Gluten free
- 150 g of Hojiblanca black olives
- 60 g goji berries
- 300 g of sustainable smoked salmon
- The juice of 1 lemon
- 1 peeled orange
- 1 red onion
- 2 tbsp soy sauce
- 1 cucumber
- 80 g of rice vinegar
- 1 tsp stevia
- 60 g of chopped walnuts
- Olive oil V.E
STEP BY STEP INSTRUCTIONS
Chop half of the Hojiblanca black olives into wedges, a quarter into fine squares and reserve the other quarter whole, all separately.
Hydrate the goji berries in cold water for 30 minutes.
Cut the onion into thin wedges.
Cut the orange with the help of a knife to keep only the meat of its wedges.
In a bowl or tray put the cucumber in half slices together with the vinegar and stevia. Let it marinate for 30 minutes.
In a bowl make a vinaigrette with a generous stream of olive oil, some diced Hojiblanca black olives, the lemon juice and the soy sauce. Add the sliced salmon with your hands and stir for a few seconds to marinate before serving.
In a bowl, put the salmon with the vinaigrette, and alternate with cucumber, onion and orange. Finish by sprinkling goji berries, walnuts and olives in wedges and whole.