Citrus dressing with asparagus, salmon and grapefruit
( SERVES 4 )
You can’t beat fresh spring asparagus, so I have added plenty to this delicious salad. Go easy on the seasoning, people can always add it to taste once served.
Tip: don’t waste the woody ends of theasparagus, use them in soups or a stir fry.
|200 g||Smoked salmon, sliced|
|4||Radishes, sliced thinly|
|¼ cup||Toasted almonds|
|1 cup||Mixed herbs, eg dill, parsley, basil, tarragon|
|1 serving||Salt and pepper|
- Snap the woody ends from the asparagus. Bring a large pot of salted water to the boil and cook the asparagus for 4 minutes. Remove and cool immediately in icy water. Cut into 4cm-5cm pieces.
- On a large platter, combine the asparagus, salmon, radish, grapefruit, avocado. Sprinkle with nuts and herbs. Season with a little salt and pepper.
- For the dressing, shake together the juices, zest and honey in a jar. Pour over the salad.
See more of Angela's spring salads