Beetroot, British asparagus and smoked salmon salad with a pepper dressing
Serves: 2
PREP: Prep 5 – 10 mins | Cook 5 mins
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INGREDIENTS:
180g British Asparagus
60g Fresh & Naked Lambs Lettuce
40g Watercress
100g Smoked Salmon
150g Love Beets No Vinegar Cooked Beetroot
For the dressing
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
1 tsp dijon mustard
Salt and pepper, to taste
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.
- Slice the beetroot and add to the salad. 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.
