Asian Style Smoked Salmon and Crunchy Veg Salad
with Ginger, Sesame and Lime Dressing | 5 mins prep | 2 x 1 portion
A colourful and vibrant salad to brighten up any lunchtime. Ginger and sesame takes smoked salmon to the next level with Asian inspired flavours to put a zing in your step.
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
1
Ginger Puree
1
Sesame Oil
(Contains Sesame)
½
Lime
120
Coleslaw Mix
20
Wild Rocket
80
Sugar Snap Peas
40
Smoked Salmon
(Contains Fish)
Nutritional information
Utensils
Instructions
a) In your serving bowl (or a portable container if you aren't eating it straight away), mix together the ginger puree and sesame oil.
b) Halve the lime and squeeze in some juice, then stir to combine - this is your dressing. TIP: If you aren't eating lunch straight away, 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.
a) Tear or cut the salmon slices into bite-size pieces.
b) Top the crunchy veg salad with the salmon. Enjoy!
