Beetroot, British Asparagus and Smoked Salmon Salad with a Pepper Dressing
Serves: 2
PREP: 5-10 minutes
COOK: 5 minutes
share this recipe
Facebook
Twitter
Pinterest
Email
INGREDIENTS:
1 pack (approx. 125g) British asparagus tips
135g watercress and salad leaves
100g smoked salmon
2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
For the dressing:
3 tbsp horseradish cream
2 tbsp Rachel’s Organic Natural Yogurt
1 tsp white wine vinegar
Black pepper to season
1 lemon, juiced
Method:
- Place the British asparagus tips into a pan of boiling water and cook for 3-4 minutes.
- Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
- Add the beetroot. Then drain the British asparagus tips and lay on top of the salad.
- Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.
