Watercress, smoked salmon and egg salad

Cooking Eggs Watercress, smoked salmon and egg salad

Detailed step-by-step description of how to cook the dish "Watercress, smoked salmon and egg salad". Try it by all means

Lables: Low carb Low kilojoule Low sugar Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook asparagus in a saucepan of boiling salted water for 1 minute or until bright green and just tender. Using a slotted spoon, transfer to a bowl of iced water. Stand until completely cool then drain well and pat dry with paper towels.
  2. Using a vegetable peeler, peel cucumbers into long thin ribbons. Place cucumber ribbons, asparagus, salad leaves and watercress in a large bowl. Toss to combine.
  3. For dressing, place oil, lemon juice, dill, mustard and sugar in a small bowl. Whisk well to combine. Season to taste with salt and pepper.
  4. Add avocado and smoked salmon to watercress mixture. Toss gently to combine. Place salad on a platter. Top with poached eggs and drizzle with dressing. Serve immediately.

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2 bunches asparagus, trimmed, diagonally sliced into 3
2 Lebanese cucumbers
80g mixed baby salad leaves
1 bunch watercress, leaves washed and dried
1 ripe avocado, peeled, sliced
200g smoked salmon
4 poached eggs
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp chopped dill
2 tsp wholegrain mustard
Pinch of sugar

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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