Leafy, creamy & crunchy
By now I suspect that some of you, like me, are longing for some consistently warmer, fine days. I’m more than happy to wait a little longer for Christmas but I am more than ready for summer. These two salads are great as sides at a barbecue, or as simple lunch dishes.
The salmon and asparagus salad has a great mix of flavours and textures with peppery watercress, fragrant fennel, creamy avocados, and rich smoked salmon all finished off with justcooked asparagus and a zingy, lemony dressing. If you feel like something a little different for a weekend brunch, this would also be perfect served topped with poached or soft-boiled eggs and a few slices of grilled ciabatta on the side.
The raw vegetable salad is wonderfully satisfying, with earthy beetroot and carrot and fresh zucchini paired with an orange vinaigrette dressing, salty feta and crunchy toasted walnuts. Other options for this salad would be the inclusion of currants, coriander or mint and finely chopped baby kale.
I also love this served with lamb – roasted or quickly pan-fried cutlets, and it even goes well in burgers.
cup good quality mayonnaise 2 tablespoons freshly squeezed lemon juice Finely grated zest of 1 lemon 1 teaspoon Dijon mustard Sea salt to taste
Whisk the dressing ingredients together and store in a covered container in the fridge for up to three days.
Fill a large pot or saucepan with three-quarters water and bring to the boil. Drop asparagus spears in for 1 minute (2 minutes if thick spears) then drain and refresh immediately under cold running water, then drain again.