Name: Ruby red grapefruit, salmon and mizuna salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram sliced smoked salmon; 2 ruby red grapefruit (700g); 2 tablespoon olive oil; 1 teaspoon dijon mustard; 150 gram mizuna; 1/3 cup (50g) roasted cashews, chopped coarsely; 1/2 small red onion (50g), sliced thinly

Ingredients

300 gram sliced smoked salmon

2 ruby red grapefruit (700g)

2 tablespoon olive oil

1 teaspoon dijon mustard

150 gram mizuna

1/3 cup (50g) roasted cashews, chopped coarsely

1/2 small red onion (50g), sliced thinly

Method

1.Reserve four slices of salmon; cut remaining slices into thick pieces.

2.Segment grapefruit over large bowl; add oil, mustard, mizuna, nuts, onion and fish pieces, mix gently.

3.Divide salad among serving plates; top with reserved salmon slices.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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