Tiffany Goodall’s British Asparagus, Beetroot & Smoked Salmon Salad with a Pepper Dressing
“This salad is a gorgeous starter for spring or summer”
Serves 2
Preparation time: 5-10 minutes
Cooking time: 5 minutes
Ingredients:
- 1 pack (approx. 125g) British asparagus tips
- 135g watercress and salad leaves
- 100g smoked salmon
- 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
- Black pepper to season
- 1 lemon, juiced
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.
- Add the beetroot. Then drain the British asparagus tips and lay on top of the salad.
- Sprinkle black pepper over the top. Finish with the lemon juice.
- Wheat Free
- Gluten Free
- Dairy Free
- Egg Free
- Nut Free
