Recipes Teresa Cutter's Atlantic Salmon Caesar salad
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Ingredients
- 1 baby cos lettuce, leaves washed and separated
- 2 x 95g tins SAFCOL Premium Atlantic Salmon in Springwater, drained
- 1 avocado
- 125g cherry tomatoes, halved
- 2 eggs - soft poached or boiled
- 20g grated parmesan cheese
- 2 slices wholegrain sourdough, toasted (optional)
Caesar dressing
- Zest and juice from 1 orange
- 2 tbsp olive oil (optional)
- 125g thick natural yoghurt
- 1 large grind of black pepper
Method
- Mix all the Caesar dressing ingredients in a bowl and set aside.
- Arrange the cos lettuce between two large serving bowls.
- Top with parmesan cheese, salmon, avocado, tomato and organic egg.
- Toast the sourdough and place on top of the salad.
- Serve the salad with dressing on the side and enjoy.
