Vibrant and fresh, this mouth-watering salad is guaranteed to be your new go-to.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + resting time
+ resting time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
