Salmon and Mango Salad with Chive Dressing
Can add avocado, slices of mushrooms, and fresh berries for colour
Preparation: 8 minutes
Cooking: 5 minutes
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
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.