100g Regal Artisan Smoked Salmon Slices (or regular Regal Cold Smoked Slices)
1 x Beetroot, washed and peeled
1 x Orange, peeled
1 x Large Handful of baby cress or micro-greens
2 TBSP Cashew Nuts, finely chopped
½ an Avocado
2 TBSP Garlic infused Olive Oil
2-3 TBSP Coconut Milk
1 TBSP Lemon Juice
Salt and Pepper, to taste
Using a mandolin slicer or a sharp knife, thinly slice the washed and peeled beetroot. Lay onto a serving platter. Next, thinly slice the peeled orange and lay on the serving platter with the beetroot.
Arrange the Regal smoked salmon slices on top of the beets and orange, then scatter with the baby cress and chopped cashews.
To make the dressing, pulse all ingredients together in a small food processor or with a stick mixer until smooth. Season generously to taste with salt, pepper and lemon juice. Drizzle over the salad and serve immediately.
Recipe courtesy of Kelly's Food Blog
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