Smoked salmon and asparagus salad
This salad is perfect for an impressive lunch. It’s quick to prepare and tastes fantastic.
- 10 mins preparation
- Serves 4
Print
.jpg?width=384&height=216&mode=crop&scale=both&anchor=middlecenter&quality=85)
Ingredients
Salad
- 1 kilogram asparagus, woody ends removed
- 2 bunch watercress
- 2 bunch rocket
- 350 gram hot-smoked salmon
Vinaigrette
- 1 teaspoon dijon mustard
- 3 tablespoon olive oil
- 1 tablespoon white wine vinegar
Method
Salad
- 1Steam asparagus in a large, lidded frying pan with a small amount of water and salt, with the lid on, until it is bright green and just tender when pierced with a sharp knife (about 5 minutes). Drain asparagus and wrap in a clean tea towel to dry.
- 2Arrange the leaves and asparagus on a large platter.
- 3Carefully tear salmon into bite-sized chunks and nestle it into the greens.
Vinaigrette
- 4Place vinaigrette ingredients in a small jar, season, and shake to combine. Generously dress salad with cracked black pepper and drizzle with vinaigrette.
Notes
Remember to check labels if eating gluten free.
The Latest from Food To Love
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
read more from