Recipe

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
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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
  • 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.

Notes

Remember to check labels if eating gluten free.

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