1/2 bunch watercress – take sprigs off thicker stalks and spin wash
½ Spanish onion sliced thinly into ½ rings and separate
½ Lebanese cucumber halved lengthwise and sliced
bunch asparagus spears
½ smoked rainbow trout skin & bones removed
8 walnuts halved
1 clove garlic – pressed and diced finely
½ cup organic full fat yoghurt
1 tablespoon MCT oil or extra virgin oil
1 lemon juiced
Himalayan salt & fresh cracked pepper to taste
Boil enough water to cover in a pan wide enough to fit asparagus spears flat.
Snap off woody ends of asparagus. Add to boiling water and cook for 30secs.
Remove and plunge into ice cold water immediately.
On two plates arrange watercress and top with onion and cucumber.
Flake the trout into smaller pieces and scatter over salad.
Place asparagus on top
Sprinkle with walnuts
Combine all dressing ingredients together and blend well. Shaking in a screw top container works well for this.
Drizzle over salad