Fresh and fabulous asparagus snow pea and smoked salmon salad

As the days are getting warmer, salads become more popular again. They don’t have to be boring! Spice up your salads with delicious dressings and add nuts and cooked elements to vary the texture. This recipe is full of anti-inflammatory goodness and easy to make too.

Serves: 2

Prep time: 10

Cooking time: 8

Ingredients

• 2 teaspoon salt reduced soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon fresh lemon juice
• ½ teaspoon sesame oil
• 1 tablespoon extra virgin olive oil
• 1 spring onion, finely chopped
• 2 teaspoons fresh ginger, finely grated
• 8 asparagus spears
• handful snow peas, trimmed
• 8 cos leaves (or any other salad leaves)
• 2 medium tomatoes, cut into wedges
• 50g walnuts, roughly chopped
• 100g smoked salmon

Preparation

• For the dressing, whisk soy sauce, vinegar, lemon juice and sesame oil in small bowl. Whisk in olive oil, then stir in spring onion and ginger.
• Steam snow peas (2-3 minutes) and asparagus (3-4 minutes). Transfer to colander. Rinse under cold water.
• Arrange lettuce leaves on plate and top with snow peas, asparagus and tomato. Drizzle over dressing.
• Toast walnuts in small frypan, stirring frequently for 2-3 minutes or until they slightly darken in colour. Remove immediately. Add to salad.
• Serve topped with strips of smoked salmon.

Variations

If you do not like smoked salmon, chicken may be used as an alternative. For a gluten free meal choose gluten free soy sauce