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Ingredients

FOR THE SALAD:

  • 100g Smoked Salmon
  • 125g Asparagus Tips
  • 1tsp Extra Virgin Olive Oil
  • 2 handfuls of Spinach Leaves
  • 1 handful of Rocket Leaves
  • 50g beanspouts
  • 4 shallots
  • 2 tomatoes
  • 40g flaked almonds

FOR THE DRESSING:

  • 2 tbsp low-fat mayonnaise
  • 1 tsp lemon juice
  • 1 tsp Worcester Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp dried dill
  • 1/2 black pepper

Method

  • STEP 1
    Place asparagus tips in a pan and cover with boiling water. Cook on a medium heat for 8 minutes
  • STEP 2
    Whilst asparagus is cooking, heat the oil in a pan, slice shallots and fry for 2 minutes, then add the bean sprouts. Fry until asparagus is ready
  • STEP 3
    Whilst asparagus is cooking, whisk thoroughly all the dressing ingredients together
  • STEP 4
    Toss spinach and rocket together, and slice tomatoes.
  • STEP 5
    Toss bean sprouts and shallots with the spinach and rocket. Place the salad and the tomatoes on the dish
  • STEP 6
    Slice salmon and arrange with asparagus on top of salad
  • STEP 7
    Add dressing and garnish with almond flakes
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