Smoked Salmon Citrus Salad
May 21, 2014 | Serves 1
- 2 Handfuls of Rocket/Spinach (I used both)
- Bunch of Asparagus
- 1/2 an Avocado
- 100g of Smoked Salmon
- Handful of Seeds (I used Pumpkin Seeds & Pine Nuts)
- 1 Tablespoon of Capers
For the Dressing:
- Juice of 1 Lemon
- 1 Teaspoon of Dijon Mustard
- 1 Tablespoon of Olive Oil
- Salt & Pepper
This salad is so fresh and zesty, I’m a vinegar and lemon freak so with the capers and the dressing it’s my dream! Full of good fats and lots of greens this salad makes a gorgeous lunch or a lovely light dinner and only takes minutes to prepare.
Snap the ends off the asparagus and boil for about 2 minutes, just until its bright green and still nice and crunchy! While they’re boiling, pop the seeds in a hot pan (no oil) and cook until lightly browned, they should be done around the same time as the asparagus!
Plate the greens.
Then add the asparagus and seeds.
Then slice the smoked salmon to your liking, as well as the avocado and add both of them.
Add all the dressing ingredients to a jar and pop the lid on and shake it until it’s all mixed together.
Drizzle the dressing over everything and scatter the capers on top. Then enjoy!
This recipe is Gluten Free, Dairy Free & Paleo.