Asian Style Smoked Salmon and Crunchy Veg Salad
with Ginger, Sesame and Lime Dressing | 2 People
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15 grams
Ginger Puree
40 milliliter(s)
Sesame Oil
(Contains Sesame)
1 unit(s)
Lime
240 grams
Coleslaw Mix
40 grams
Wild Rocket
150 grams
Sugar Snap Peas
80 grams
Smoked Salmon
(Contains Fish)
Nutritional information
Instructions
a) In a medium bowl, mix together the ginger puree and sesame oil.
b) Squeeze in the lime juice and stir to combine. This is your dressing. TIP: If you aren't eating lunch straight away, mix the dressing together and keep it in a separate container. Dress the salad just before eating.
a) Add the coleslaw mix and rocket to the bowl.
b) Add the sugar snap peas.
c) Toss the vegetables in the dressing to coat well.
d) If you're eating straight away, share the salad between bowls, if not, divide between containers.
a) Tear or cut the salmon slices into bite-size pieces.
b) Top the crunchy veg salad with the salmon. If saving for later, cover and store in the fridge.
c) If eating straight away, dig in!
Enjoy!
