Hot-smoked salmon salad with a chilli lemon dressing

10-30 minutes 30 minutes 30-60 minutes 400 kcal or less asparagus hot-smoked salmon mains mixed salad leaves new potato new potatoes quick radish radishes red chilli red chillies salad salmon smoked salmon

N/A

Source

Ingredients

500g new potato , halved

200g pack asparagus tips

250g bag mixed salad leaves (including young beetroot leaves and watercress)

bunch each parsley and mint, leaves picked and roughly chopped

140g radish , thinly sliced

8 x hot-smoked salmon steaks, skin removed

4 spring onions , sliced diagonally

3 tbsp lemon juice

125ml olive oil

1 tsp wholegrain mustard

2 red chillies

Method

Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.

In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.