Smoked Salmon, Onion and Beetroot Salad


  • 1 red onion
  • OR 1/2 cup pickled onions (in a jar)
  • 2 tbsp red wine vinegar (for pickling)
  • OR 2 tbsp balsamic vinegar (for pickling)
  • 3 tbsp olive oil
  • 2 cups rocket
  • 1 can beetroot
  • 1 can white beans (Cannellini or Borlotti)(400g)
  • 1/2 cup cashews
  • 200g smoked salmon
  • 1/2 cup feta
  • 1 cup greek yoghurt
  • 1 tbsp lemon juice
  • dill
  • 1 garlic clove
  • 1/2 tsp ground black pepper


  • Prep Ingredients: Thinly slice the red onion. Cut the canned beetroot into wedges. Drain and rinse the white beans. Chop the cashews and dill. Crush the garlic clove and slice the salmon.
  • Combine onion and vinegar in a large bowl. Stand for 10 minutes and season with pepper (this step is optional if you prefer to go with pre-pickled onions)
  • For the dressing: Combine greek yoghurt, lemon juice, dill, 2 tbsp olive oil, 1 garlic clove and 1/2 tsp black pepper together and set aside.
  • Add 1 tbsp olive oil, rocket, beetroot, beans and cashews to picked onion mix.
  • Toss together until well combined and serve with salmon, feta and dressing.