This salad is so simple, delicious and quick to make, a salad that can be prepared and put into a container the night before and then grabbed as you head out in the morning.

Smoked Salmon Salad

The benefit of this salad is that it lends itself well to variation. Substitute feta or goat cheese for the cheddar, or omit it entirely. Swap toasted pistachios or pecans for the pine nuts. Use fresh bell pepper instead of roasted, or add diced artichokes alongside the roasted peppers. Add cubed avocado for an especially filling meal.

180 g salad greens
2 roasted red peppers
225 g hot smoked salmon
120 g smoked or aged cheddar cheese
30 ml pine nuts, toasted
Balsamic vinaigrette, to taste

Toss all ingredients together and enjoy.

If packing salad for later in the day, add the vinaigrette just before serving.

Balsamic Vinaigrette
1 small shallot, minced
15 ml honey or maple syrup
30 ml balsamic vinegar
45 ml sherry vinegar
200 ml olive or grapeseed oil
5 ml salt
2.5 ml freshly ground black pepper

Pour all ingredients into a tightly lidded glass jar and shake to combine. Keeps in the fridge for up to one week.