Full ingredients list:
1 bunch asparagus, finely sliced
180g cooked soba noodles
1 Lebanese cucumber, sliced
4–5 shallots, finely sliced
4 cups mixed salad leaves, shredded
2 teaspoons capers
100g smoked salmon, sliced
1/2 avocado, peeled, thinly sliced
3 tablespoons olive oil
1/2 teaspoon toasted sesame oil
1/2 teaspoon Pureharvest Organic Tamari
squeeze of lemon juice, optional
Nutritional information (per serve)
Instructions and steps:
Step 1Blanch sliced asparagus in boiling water for 1 minute. Cool under cold running water; drain. Place noodles, cucumber, asparagus, shallots, salad leaves and capers in a large bowl.
Step 2Combine dressing ingredients in a small bowl and pour over the salad. Toss well to ensure salad is coated in the dressing.
Step 3Divide the smoked salmon and sliced avocado among 4 serving plates. Top with the salad, and serve.
About this recipe
First published: December 2016