Huon Smoked Salmon. Pomegranate & Quinoa Salad

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This tasty salad was created by Christina at the Hungry Australian for the Huon Reserve Selection Blogger Challenge.

Ingredients:

Method:

  1. Cook quinoa in water according to packet instructions and leave aside to cool.

  2. Steam asparagus and leave to cool.

  3. To assemble salad, spread mixed salad leaves on a large platter.

  4. Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).

  5. Garnish with snow pea sprouts and salmon caviar and serve with dressing.
  6. For more recipes from the Hungry Australian visit – www.hungryaustralian.com
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