Hot smoked salmon, asparagus and white bean salad with lemon dressing
This iron-packed salmon salad is perfect for lunch, dinner or a picnic.
Sugar snap peas
2 tbs, chopped
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g cans)
Hot smoked salmon
185 g, skin removed and flaked
- Steam sugar snap peas and asparagus for 5 minutes or until tender. Drain. Refresh under cold water and drain.
- Whisk oil, lemon juice and dill in a large bowl until combined. Add the sugar snap peas, asparagus, cannellini beans, smoked salmon and spinach leaves. Season and gently toss to combine.