Smoked Salmon Salad

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Serves 4 

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Ingredients

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For the salad:

Around 400g lettuce of your choice, torn into bite size pieces

Around 100g rocket 

150g smoked salmon 

10 cherry tomatoes, chopped in half

Half a mango, diced

1 avocado, diced

100g green asparagus

Sesame seeds to top

8-10 quail eggs

 

For the dressing:

75ml extra virgin olive oil 

55ml balsamic vinegar 

2tbsp honey

2tsp Dijon mustard 

1tbsp lemon juice

Pinch salt

 

You will also need

2 ice baths (a bowl with water and some ice cubes)

A jar with screw on lid.

 

Method

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For the salad:

1. Place 2 small pots on the stove with some water and bring to the boil. 

2. Boil the quail eggs for 2 minutes and the asparagus for 3-4 minutes. Once cooked, place both in an ice bath to stop from cooking further.

3. In a large salad bowl, place the lettuce, rocket, cherry tomatoes and mango.

4. Chop the asparagus into bite size pieces and add to the bowl.

5. Using your hands, carefully toss the salad to evenly distribute the ingredients.

6. Carefully peel the eggs and slice in half.

7. Top the salad with thin sliced of smoked salmon and quail eggs. 

8. Sprinkle some sesame seeds on top. 

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For the dressing:

1. Mix all ingredients in a mason jar and close with the lid.

2. Shake vigorously to mix all ingredients.

3. Taste and adjust seasoning.