Broad Bean and Salmon Salad

Broad Bean and Salmon Salad
30 min.
1 hr 30 min.
Ready in


for 4 servings
200 grams Broad bean (fresh or frozen)
1 Shallot
1 small Garlic clove
2 tablespoons Olive oil
50 milliliters Vegetable broth
50 milliliters dry White wine
white Pepper
Sugar (as needed)
2 tablespoons Lemon juice
3 tablespoons White vinegar
100 grams Arugula
1 Avocado
1 teaspoon medium spicy Mustard
2 tablespoons Nut oil (such as hazelnut oil)
120 grams Smoked salmon (sliced)
freshly ground Pepper
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Preparation steps

Step 1/2

Defrost the broad beans and blanch in boiling water, let stand briefly, then drain well in a colander and remove the seeds from the pods. Peel and finely chop the shallot and garlic, then sauté together in hot oil. Add the beans and cook briefly, then add the vegetable stock and the wine, cover and cook for 4-5 minutes (7-8 minutes if using fresh beans). Toss the cooked beans with salt, pepper, sugar, lemon juice and vinegar, cover and leave to marinate at least 1 hour.

Step 2/2

Rinse the arugula and spin dry. Halve the avocados, remove the pits and peels, and cut into bite-size pieces. Drain the beans, (reserve the marinade) and season them with mustard and oil. Pour the marinade over the avocado, beans and arugula, mix and serve with smoked salmon slices and freshly ground pepper.