Salmon and spinach salad with sesame dressing
Baby spinach leaves
Fresh flat-leaf parsley
½ cup(s), torn
¼ cup(s), torn
2 medium, halved lengthways, thinly sliced
2 individual, trimmed, thinly sliced
Canned corn kernels in brine, rinsed, drained
1 300g can, (1 x 300g can)
Hot smoked salmon
350 g, (2 x 175g fillets)
99% fat-free plain yoghurt
1 clove(s), crushed
- Toss together the spinach, parsley, mint, zucchini and celery. Arrange on a large platter, then top with corn and salmon.
- Place tahini in a medium heatproof bowl. Stir in 2 tablespoons of boiling water. Add yoghurt, juice and garlic and whisk together. Drizzle dressing over salad. Serve immediately.