Prep Time: 10 minutes
Cooking Time: 5
- 60ml - extra-virgin olive oil
- 30ml - white balsamic vinegar
- 10ml - Dijon mustard
- 10ml - honey
- 1 - garlic clove, crushed
- 60g - rocket
- ½ - avocado, seeded and sliced
- 1 - green apple, thinly sliced
- 4 - radishes, thinly sliced
- 4 - mini cucumbers, thinly sliced
- 2 - reserved cooked salmon portions, flaked
1. Dressing Whisk all the ingredients together.
2. Arrange the salad on a serving platter. Scatter salmon over and drizzle with dressing.