Course Salad
Total Time 6 minutes

Ingredients

  • 250 grams asparagus trimmed mixed lettuce leaves
  • 200 grams smoked salmon slices

Dressing: Lemon yoghurt

  • 1/4 cup Jalna plain biodynamic yoghurt
  • 1 dessertspoon lemon zest
  • 1 dessertspoon lemon juice
  • 1 dessertspoon chopped dill
  • 1/2 tsp ground cumin

Instructions

  • Place asparagus spears in steamer and cook on high until just starting to tenderize.
  • Remove from the heat and drop into iced water for 3-4 minutes. Remove and pat dry.
  • Arrange lettuce leaves, asparagus and rolled salmon slices over two serving plates.
  • Combine all the ingredients for the dressing and mix well.
  • Spoon over salad as required.

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