This salad is a gorgeous starter for spring or summer, and the horseradish gives it a perfect kick against the soft silky asparagus, it’s a fab combination.
|1 pack (approx. 125g) British asparagus tips|
|135g watercress and salad leaves|
|100g smoked salmon|
|2 Sweet Chilli or Lime Zest infused beetroot from the infused beetroot ready-to-eat range|
|For the dressing:|
|3 tbsp horseradish cream|
|2 tbsp Rachel's Organic Natural Yogurt|
|1 tsp white wine vinegar|
|Black pepper to season|
|1 lemon, juiced|
What to do:
- Place the British asparagus tips into a pan of boiling water and cook for 3-4 minutes.
- Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
- Slice the beetroot and add to the salad. Then drain the British asparagus tips and lay on top of the salad.
- Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.