BLOOD ORANGE, SMOKED SALMON AND EDAMAME SALAD WITH MINT DRESSING
This salad is perfect to start off the spring season! It’s a no-cook recipe making it perfect for lunch on a stressful day or as a starter served on smaller plates.
4 blood oranges
200 g cold smoked salmon, thinly sliced or torn into strips
1/2 cup edamame beans, or similar (thawed if frozen)
1 cup alfalfa sprouts, or similar
a handful fresh mint leaves
FOR THE DRESSING:
juice from 2 blood oranges
1 tsp honey
2-3 tbsp olive oil
1/4 tsp sea salt
freshly ground black pepper
2 tbsp fresh mint leaves, finely chopped
1) To make the dressing, put the orange juice and honey into a cup or small jug. Mix well using a fork and then slowly add the olive oil in a steady stream. Add salt and pepper to taste and lastly add the chopped mint.
2) Oranges: Cut the top and bottom off, then use a small sharp knife to remove all the skin and pith. Slice them thinly.
3) Arrange all ingredients on a plate (or individual smaller plates) and drizzle with the dressing. Top with fresh mint leaves.