Salmon and Mango Salad with Chive Dressing

Can add avocado, slices of mushrooms, and fresh berries for colour

 

Preparation: 8 minutes

Cooking: 5 minutes

Serves: 4

1 tblspn olive oil

4 salmon fillets (can use smoked salmon slices)

1 bunch asparagus

1 small mango, peeled, cut into chunks

4 marinated artichokes, quartered

1 bunch rocket

2 tblspn baby capers

Dressing:

2 tblspn mayonnaise

2 tblspn cream

1 1/2 tblspn lemon juice

1 tblspn chopped chives

Heat the oil in a frying pan, add the salmon, cook for 2 minutes on each side or

until cooked to medium. Stand 5 minutes, pull apart into large flakes.

Steam the asparagus for 1 minute or until tender, cool under cold water.

For the dressing:

Combine the mayonnaise, cream, lemon juice and chives.

Serve the salmon, asparagus, mango, artichokes and rocket on plates. Sprinkle

with capers, drizzle with the dressing.