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Beetroot, Asparagus & Smoked Salmon Salad

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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
  1. Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.
  2. Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
  3. Add the beetroot. Then drain the asparagus tips and lay on top of the salad.
  4. Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.


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