Watercress, smoked salmon and egg salad

Watercress, smoked salmon and egg salad


The ingredient of Watercress, smoked salmon and egg salad

  1. 2 bunches asparagus, trimmed, diagonally sliced into 3
  2. 2 Lebanese cucumbers
  3. 80g mixed baby salad leaves
  4. 1 bunch watercress, leaves washed and dried
  5. 1 ripe avocado, peeled, sliced
  6. 200g smoked salmon
  7. 4 poached eggs (follow basic poached eggs recipe to end of step 4)
  8. 1/4 cup (60ml) olive oil
  9. 2 tablespoons lemon juice
  10. 1 tablespoon chopped dill
  11. 2 teaspoons wholegrain mustard
  12. Pinch of sugar

The instruction how to make Watercress, smoked salmon and egg salad

  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.

Nutritions of Watercress, smoked salmon and egg salad

calories: 421.357 calories
calories: 35 grams fat
calories: 7 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: 22 grams protein
calories: 242 milligrams cholesterol
calories: 739.12 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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