In the search for a truly satisfying salad, I present to you my asparagus and smoked salmon salad. Healthy food that is simply full of nutrition. Perfect as a light lunch that is full of crunch and good stuff. Gently toss some spinach, watercress, and rocket together. Layer the cherry tomatoes and thin slices of Brie on top of the leaves. Sprinkle the salad with some mixed seeds (I love sunflower and pumpkin seeds). Centre piece your salmon parcels in the middle of the plate and drizzle some extra virgin olive oil all over. Serve this little baby with fresh wedges of lemon.
READY TO COOK?
- Fill a small pot half way with water, then bring to the boil.
- Place the asparagus tips in gently and boil them for 2 minutes, drain the water and put them aside to cool down. (You want the asparagus to be crunchy but cooked).
- Place the spinach, watercress, and rocket on the plate.
- Scatter the cherry tomatoes and Brie on top of the leaves.
- Sprinkle the mixed seeds all over the salad.
- Wrap the asparagus and salmon into small parcels. Use about 4 asparagus tips per parcel depending on the size of the asparagus. Make 3 parcels per plate.
- Centre piece the parcels on top of the salad.
- Season the dish with a pinch of sea salt and black pepper then drizzle with extra virgin olive oil.
- Serve with 1 or 2 lemon wedges.
INGREDIENTS (for 2)
- 200g fresh asparagus tips
- 6 slices of smoked salmon
- 200g mixed leaves – spinach, watercress, and rocket leaves
- 10 cherry tomatoes – sliced in half
- 50g Le Rustique Brie (or any mild cheese you desire) – into long thin 1cm slices
- 2 handfuls of mixed seeds – sunflower and pumpkin
- extra virgin olive oil
- sea salt and black pepper
- 1 lemon – wedges