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Smoked salmon, asparagus and watercress
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Prep Time:
15 minutes
15 minutes
Cook Time:
Total Time:
15 minutes
15 minutes
Ingredients:
- 2 bunches asparagus, trimmed, halved lengthways
- 1 bunch watercress, sprigs picked
- 400g can cannellini beans, drained, rinsed
- 2 x 175g pieces smoked salmon fillets
- 2 limes
- 61.88 gm whole-egg mayonnaise
- 11.80 gm dijon mustard
Instructions:
- - Place the asparagus in a shallow, heatproof dish, then pour boiling water over them and let them sit for 4 minutes. Drain the asparagus, then refresh them in cold water and pat them dry with paper towels. - Arrange the asparagus, watercress, and beans on plates, then cut the salmon in half lengthwise and place it over the salad.
- Juice one lime and cut the remaining lime into wedges. In a small bowl, combine mayonnaise, mustard, and 2 tablespoons of lime juice. Season with salt and pepper, then whisk until smooth.
- Drizzle dressing over salad and garnish with lime wedges before serving.
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