Never too hot to eat when these ingredients are involved. Pulled this salad together quickly the other night when it was a ridiculously warm day and it went down a treat. Enjoy!
MANGO SMOKED SALMON SALAD WITH CRISPY CAPERS
Serves 4 as part of a shared meal
GF : RSF
3 cups rocket
1 large mango, peeled and sliced
200g smoked salmon, hot or cold is fine
50g capers
70g goat cheese
1 avocado, peeled and sliced
1/4 cup dill leaves
Dressing:
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
Sea salt and black pepper
To make the crispy capers: place half the olive oil in a small frypan, heat to medium, add capers and fry until crispy. Remove from pan and drain through a sieve lined with baking paper.
Arrange salad on a plate by layering half the ingredients and then follow with the remaining half. Drizzle with dressing, season with black pepper and sea salt and serve.
