Chef Ray: Smoked salmon salad

With some smoked salmon in the fridge I needed something to whip up using it. I found this gem from an old Healthy Food Guide.

From: Johnson, Rebecca (Dec 2009)  in Healthy Food Guide

Serves 4

Tri Coach NZIngredients

  • 3 cups asparagus, cooked
  • 4 cups rocket, washed
  • 3 tomatoes, sliced
  • 2 tablespoons capers, drained
  • 3 tablespoons grated parmesan cheese (optional)
  • 4 cups sliced new potatoes (around 600g)
  • 200g hot-smoked salmon
  • 3 tablespoons gluten-free, low-fat French dressing
  1. In a salad bowl mix all ingredients except salmon and dressing until combined.
  2. Flake salmon and place on top of salad.
  3. Serve with dressing.

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