Salmon and Mango Salad with Chive Dressing
A tantalizing, tropical fusion salad integrating salmon with mango, asparagus and artichokes - rich in omega-3-fats too!
Ingredients
- 1 coat of cooking spray
- 4 salmon fillets (about 3 oz each; can use smoked salmon slices)
- 1 bunch asparagus
- 1 small mango, peeled, cut into chunks
- 4 marinated artichokes, drained, quartered
- 1 bunch arugula
- 1 1/2 Tbsp baby capers
- 1 1/2 Tbsp fat-free mayonnaise (for dressing)
- 1 1/2 Tbsp half-and-half (for dressing)
- 1 1/4 Tbsp lemon juice (for dressing)
- 3/4 Tbsp chopped chives (for dressing)
Directions:
SALAD: Lightly spray a frying pan with cooking spray. Add salmon, cook for 2 minutes on each side or until cooked to medium. Let stand 5 minutes; pull flesh apart into large flakes.
Steam the asparagus for 1 minute or until tender, then cool it under cold water.
Serve the salmon, asparagus, mango, artichokes, and arugula on plates. Sprinkle with capers and drizzle with the salad dressing.
CHIVE DRESSING: Combine mayonnaise, half-and-half, lemon juice, and chives. If not serving right away, chill.
Tips:
Note: The original Australian measurements have been adjusted for the U.S.