The weather in the UK has been lovely over the last couple of weeks. When the sun comes out I tend to loose my appetite and when I do want something to eat its usually something light like a salad. I have had some requests for some lighter dishes now that we have some nicer weather, and this is a perfect example of something light but is it a bit more interesting than your bog standard garden salad. You could have this as a starter between a few people, a main dish for two or up the quantities a little and serve it as a salad option at a BBQ. Asparagus is in season at the moment and it tastes delicious in this dish!
The recipe below is for 2 people as a main dish. For those following weight watchers this salad is 9 pro points per serving including the dressing.
For the salad you'll need:
- 2 smoked salmon fillets
- 6 new potatoes
- handful of green beans
- 10 asparagus spears
- 8 cherry tomatoes, halved
- 1 pack of mixed salad leaves
- 2 spring onions
- Fresh Parsley
- Fresh Mint
For the dressing you'll need:
- 1 tablespoon of sweet chilli sauce
- Juice of half a lime
- 1/2 tablespoon of olive oil
Bring a pan of water to the boil and cook your potatoes for 15 minutes, until tender. Meanwhile follow the instructions on the pack of smoked salmon fillets and warm them through in the oven.
While the potatoes are cooking take a large dish or bowl and add your salad leaves, spring onions and tomatoes. Chop up a tablespoon of mint and a teaspoon of parsley. Put all of the parsley and half of the mint into the salad. Just before the potatoes are cooked add the green beans and asparagus tips to the pan and cook for two minutes. Drain and set to one side to cool a little. The salmon should be warmed through by this point
Once cooled a little, slice the potatoes in half or three depending on how big the potatoes are and add them to the salad along with the green beans and asparagus spears. Take the salmon and using your fingers, flake the salmon all over the salad in nice bite sized chunks. Using salad tongs (or a normal fork and spoon work perfectly well) toss the salad together so everything is mixed well.
In a small bowl, add the olive oil, sweet chilli sauce, lime juice and the rest of the mint and mix together. You can see from the picture below that it doesn't look like much dressing but you don't want lots otherwise it will overtake the gorgeous flavour of the smoked salmon, instead it just compliments it. Spoon over the salad and serve.