Beetroot, asparagus and smoked salmon salad recipe

1. 1

   Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.

2. 2

   Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.

3. 3

   Add the beetroot.

4. 4

   Then drain the British asparagus tips and lay on top of the salad.

5. 5

   Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top.

6. 6

   Finish with the lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.