Name: Salmon salad with dill & caper dressing
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 1
Ingredients: 125g (1/2 cup) real mayonnaise; 20.00 gm boiling water; 40.00 ml drained capers, chopped; 30.00 ml chopped fresh dill; 2-15.90 gm fresh lemon juice; Freshly ground black pepper; 1 bunch asparagus, ends trimmed, diagonally sliced; 1 x 400g pkt complete salad; 40g rocket leaves; 1 red onion, halved, thinly sliced; 2 x 210g cans pink salmon (John West brand), drained, skin and bones removed, broken into large chunks

Salmon salad with dill & caper dressing

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Prep Time:
10 minutes

Cook Time:
1 minute

Total Time:
11 minutes

Ingredients:

125g (1/2 cup) real mayonnaise
20.00 gm boiling water
40.00 ml drained capers, chopped
30.00 ml chopped fresh dill
2-15.90 gm fresh lemon juice
Freshly ground black pepper
1 bunch asparagus, ends trimmed, diagonally sliced
1 x 400g pkt complete salad
40g rocket leaves
1 red onion, halved, thinly sliced
2 x 210g cans pink salmon (John West brand), drained, skin and bones removed, broken into large chunks

Instructions:

Make a flavorful dill and caper dressing by mixing mayonnaise with water in a bowl. Fold in capers, dill, and lemon juice, then add a touch of pepper for seasoning. Let it sit for later use.
Blanch asparagus in boiling water for 30 seconds until vibrant green. Drain and immediately cool in cold running water.
Combine the asparagus, salad leaves, rocket, and onion in a large bowl. Gently mix them together. Add the salmon and mix gently again. Drizzle with the dressing and serve right away.

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