Salmon & Asparagus Salad
A delightful salad that combines tender smoked salmon, vibrant asparagus, and a variety of fresh greens, all dressed in a flavorful and creamy dressing. This dish is a perfect balance of flavors and textures, making it a light and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- FOR THE SALAD:
- 100g Smoked Salmon
- 125g Asparagus Tips
- 1tsp Extra Virgin Olive Oil
- 2 handfuls of Spinach Leaves
- 1 handful of Rocket Leaves
- 50g beanspouts
- 4 shallots
- 2 tomatoes
- 40g flaked almonds
- FOR THE DRESSING:
- 2 tbsp low-fat mayonnaise
- 1 tsp lemon juice
- 1 tsp Worcester Sauce
- 1 tsp Dijon Mustard
- 1/2 tsp dried dill
- 1/2 black pepper
Instructions
- Place asparagus tips in a pan and cover with boiling water. Cook on a medium heat for 8 minutes
- Whilst asparagus is cooking, heat the oil in a pan, slice shallots and fry for 2 minutes, then add the bean sprouts. Fry until asparagus is ready
- Whilst asparagus is cooking, whisk thoroughly all the dressing ingredients together
- Toss spinach and rocket together, and slice tomatoes.
- Toss bean sprouts and shallots with the spinach and rocket. Place the salad and the tomatoes on the dish
- Slice salmon and arrange with asparagus on top of salad
- Add dressing and garnish with almond flakes
Yield
Serves 2
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