This tasty salad was created by Christina at the Hungry Australian for the Huon Reserve Selection Blogger Challenge.
Ingredients:
- 3 cups water
- 1 cup quinoa
- 1 bunch asparagus, trimmed
- 1 bag mixed salad leaves
- 250g Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon
- 1 ruby grapefruit peeled, sliced and halved into mini fan shapes
- 1 pomegranate (for the seeds)
- 1/2 red onion (optional)
- Handful snow pea sprouts (optional)
- 2 tbsp Huon Reserve Selection Hand-Milked Tasmanian Salmon Caviar
- For Dressing
- 3 tbsp best quality virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp honey
- 1/2 tsp mild grainy mustard
- Salt and pepper to taste
Method:
-
Cook quinoa in water according to packet instructions and leave aside to cool.
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Steam asparagus and leave to cool.
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To assemble salad, spread mixed salad leaves on a large platter.
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Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).
- Garnish with snow pea sprouts and salmon caviar and serve with dressing.
- For more recipes from the Hungry Australian visit – www.hungryaustralian.com