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.

If you liked the recipe "Watercress, smoked salmon and egg salad", tell your friends about it!

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
Posted by

Rate the recipe Watercress, smoked salmon and egg salad

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments