Lunch

Smoked salmon and asparagus salad

This salad is perfect for an impressive lunch. It’s quick to prepare and tastes fantastic.
4
10M

Ingredients

Salad
Vinaigrette

Method

Salad

1.Steam 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.
2.Arrange the leaves and asparagus on a large platter.
3.Carefully tear salmon into bite-sized chunks and nestle it into the greens.

Vinaigrette

4.Place vinaigrette ingredients in a small jar, season, and shake to combine. Generously dress salad with cracked black pepper and drizzle with vinaigrette.

Remember to check labels if eating gluten free.

Note

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