- Smoked Salmon, Asparagus & Watercress Salad.jpg (36.08 KiB) Viewed 607 times
Preparation Time: 10 minutes
Cooking time: 5 minutes
Serves: 4
If served as four portions, provides 222 cals, 17g fat (of which 3g saturates), 2g sugar and 1.7g salt per portion.
Ingredients
- 250g (10oz) fresh asparagus, trimmed
- 1 avocado, sliced
- 50g (2oz) wild rocket leaves, washed and dried
- 85g (3oz) watercress, washed and dried
- 1 tbsp lemon juice
- 10g (½oz) flat-leaf parsley leaves
- 2 spring onions, finely sliced
- 200g (8oz) smoked salmon
- Twist of cracked black pepper
For the dressing:
- 1 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- Juice 1 lemon
- Salt & pepper to season
Method
1. Steam washed, trimmed 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 pat dry with kitchen paper.
2. Slice the avocado and brush with the lemon juice, set aside.
3. Arrange the rocket leaves, watercress, parsley and asparagus on a large platter. Scatter the spring onions over the top.
4. Carefully tear the salmon into bite-sized chunks and nestle into the greens.
5. Place the dressing ingredients in a small jar, season, and shake to combine. Generously dress salad with cracked black pepper and drizzle with dressing.
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