Treat yourself and the family with this delicious Tiffany Goodall’s Beetroot, Asparagus & Smoked Salmon Salad with Pepper Dressing recipe, plus discover many other easy recipes at 24/7 Mom.
Tiffany Goodall’s Beetroot, Asparagus & Smoked Salmon Salad with Pepper Dressing
- 1 pack (approx. 4.4 oz) asparagus tips
- 4.8 oz watercress and salad leaves
- 3.5 oz smoked salmon
- 2 cooked beetroot (dipped in vinegar (not pickled), cut into eighths)
- black pepper to season
- 1 lemon (juiced)
For the dressing:
- 3 tbsp horseradish cream
- 2 tbsp organic natural yougurt
- 1 tsp white wine vinegar
- Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.
- Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
- Add the beetroot. Then drain the asparagus tips and lay on top of the salad.
- Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.
