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

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    3 cups water
    •    1 cup quinoa
    •    1 bunch asparagus, trimmed
    •    1 bag mixed salad leaves
    •    250g Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon
    •    1 ruby grapefruit peeled, sliced and halved into mini fan shapes
    •    1 pomegranate (for the seeds)
    •    2 tbsp Huon Reserve Selection Hand-Milked Tasmanian Salmon Caviar
    •    For Dressing
    •    3 tbsp best quality virgin olive oil
    •    1 tbsp red wine vinegar
    •    1/2 tsp honey
    •    1/2 tsp mild grainy mustard
    •    1/2 red onion (optional)
    •    Handful snow pea sprouts (optional)
    •    Salt and pepper to taste

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.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-pomegranate-quinoa-salad/