Strawberry and asparagus salad with salmon

Vibrant and fresh, this mouth-watering salad is guaranteed to be your new go-to.

4

10m

Note: + resting time

10m

Ingredients

  • 4 Coles Tasmanian Salmon Skin On Portions
  • 2 bunches asparagus, woody ends trimmed
  • 250g strawberries
  • 2 tbs balsamic vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 200g cherry bocconcini, coarsely torn
  • 120g baby rocket leaves

Method

STEP 1

Heat a barbecue grill or chargrill on medium-high. Lightly spray salmon with olive oil spray. Season. Cook on the grill for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 2

Meanwhile, cook asparagus on grill, turning, for 2 mins or until just tender.

STEP 3

Place 2 strawberries in a small bowl. Use a fork to crush until almost smooth. Stir in the vinegar. Strain strawberry mixture through a sieve into a small bowl. Add the oil and season.

STEP 4

Place the radish, onion, bocconcini, rocket and asparagus in a large bowl. Thinly slice the remaining strawberries and add to the rocket mixture. Divide among serving plates. Top with salmon. Drizzle with the dressing to serve.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.