Our Asparagus and Salmon Salad makes a delightful light lunch as well as a refreshing starter to whet your appetite for the main affair, should you wish to impress your dinner guests.
Serves: Two
Time: 20 minutes
Ingredients
- 375g asparagus spears, trimmed
- 2 cups rocket leaves
- 250g smoked salmon slices
- freshly ground pepper, to taste
Lemon yoghurt sauce
- 100g natural yoghurt
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon lemon juice
- 1/2 tablespoon freshly chopped dill
- 1/2 teaspoon ground cumin
Method
Steam the asparagus until just tender, about three minutes. Run steamed asparagus under cold water and then pop in the fridge to chill.
In a small bowl, mix the ingredients of the sauce until well combined.
Divide the rocket leaves, asparagus and salmon between two plates. Spoon over the sauce and season to taste. Enjoy immediately or refrigerate until ready to serve.