Ingredients
150 g Smoked Salmon
Large handful of fresh rocket or baby spinach
3 cherry tomatoes, halved
1/4 red onion, sliced
½ Lebanese cucumber, chopped
Handful green beans, steamed and sliced
½ Teaspoon Sesame seeds, toasted
Lime wedge
Dressing
1 tablespoon white (Shiro) miso
½ teaspoon Dijon mustard
½ tablespoon organic raw apple cider vinegar
½ teaspoon extra virgin olive oil
½ teaspoon rice malt syrup
Preparation
Grab your serving bowl and combine all the dressing ingredients and give it a light whisk. Now add the rocket/spinach, cherry tomatoes, red onion, cucumber and beans and toss it through the dressing using your hands. Carefully break up the Tassal Hot Smoked Salmon into chunks and place it on the salad. Serve with a lime wedge and a sprinkle of sesame seeds.
