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Salmon & ricotta dip with vegetables
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Prep Time:
15 minutes
Cook Time:
2 minutes
Total Time:
17 minutes
Ingredients:
  • 250g fresh ricotta
  • 250g feta, coarsely chopped
  • 60mls (1/4 cup) fresh lemon juice
  • 1 210g can red salmon, drained, skin and bones removed
  • 1 bunch asparagus, ends trimmed, to serve
  • 3 medium carrots, peeled, cut into 5cm-long sticks, to serve
  • 4 celery sticks, cut into 5cm-long sticks, to serve
  • 4 Lebanese cucumbers, cut into 5cm-long sticks, to serve
Instructions:
  • Combine ricotta, feta, and lemon juice in a food processor until smooth. Add salmon and mix until well combined. Chill in the fridge covered until serving.
  • Bring a large saucepan of water to a boil. Add the asparagus and cook for 1-2 minutes until tender crisp. Drain and immediately rinse in cold water, then drain well.
  • Present the salmon dip with a side of asparagus, carrots, celery, and cucumbers for a delightful combination.

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