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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • a cup of edamame beans or broad beans (fresh or frozen)
  • 8 asparagus spears, cut in half lengthways, if they're chunky
  • a small bunch of fresh mint
  • 1 tbsp cider vinegar
  • 4 large slices of smoked salmon, torn into two or three pieces
  • a small ball of mozzarella, roughly torn into pieces
  • a few Spanish caperberries
Smoked Salmon, Asparagus and Mozarella Salad with a Fresh Mint Dressing
The perfect al fresco lunch to enjoy in the shade of a balmy summer's day!
Smoked Salmon, Asparagus and Mozarella Salad with a Fresh Mint Dressing Smoked Salmon, Asparagus and Mozarella Salad with a Fresh Mint Dressing

Smoked salmon, creamy cheese and asparagus are a sublime combination and if you've got some fresh mint in the garden, the mint dressing finishes this off perfectly. This is so easy, but it looks fab and tastes even better!

  1. Start with your beans and asparagus spears, in a steamer basket and steam for just five minutes or so (watch the asparagus spears don't get too droopy). Drain and refresh in cold water, in a colander
  2. Whilst the greens are steaming, make your mint dressing with the mint leaves, cider vinegar and a tbs of extra virgin olive oil. Season, whisk gently and and set aside
  3. Finally, compile your salad with the greens as a base and the salmon and mozzarrella on top. Finish with the Spanish caperberries, a few whole mint leaves and the dressing poured all over

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Smoked Salmon, Asparagus and Mozarella Salad with a Fresh Mint Dressing
The perfect al fresco lunch to enjoy in the shade of a balmy summer's day!

Smoked salmon, creamy cheese and asparagus are a sublime combination and if you've got some fresh mint in the garden, the mint dressing finishes this off perfectly. This is so easy, but it looks fab and tastes even better!

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • a cup of edamame beans or broad beans (fresh or frozen)
  • 8 asparagus spears, cut in half lengthways, if they're chunky
  • a small bunch of fresh mint
  • 1 tbsp cider vinegar
  • 4 large slices of smoked salmon, torn into two or three pieces
  • a small ball of mozzarella, roughly torn into pieces
  • a few Spanish caperberries
  1. Start with your beans and asparagus spears, in a steamer basket and steam for just five minutes or so (watch the asparagus spears don't get too droopy). Drain and refresh in cold water, in a colander
  2. Whilst the greens are steaming, make your mint dressing with the mint leaves, cider vinegar and a tbs of extra virgin olive oil. Season, whisk gently and and set aside
  3. Finally, compile your salad with the greens as a base and the salmon and mozzarrella on top. Finish with the Spanish caperberries, a few whole mint leaves and the dressing poured all over

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân