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SMOKED SALMON MANGO AND CRISPY CAPER SALAD

Never too hot to eat when these ingredients are involved. Pulled this salad together quickly the other night when it was a ridiculously warm day and it went down a treat. Enjoy!

MANGO SMOKED SALMON SALAD WITH CRISPY CAPERS

Serves 4 as part of a shared meal

GF : RSF

3 cups rocket

1 large mango, peeled and sliced

200g smoked salmon, hot or cold is fine

50g capers

70g goat cheese

1 avocado, peeled and sliced

1/4 cup dill leaves

Dressing:

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

Sea salt and black pepper

To make the crispy capers: place half the olive oil in a small frypan, heat to medium, add capers and fry until crispy. Remove from pan and drain through a sieve lined with baking paper.

Arrange salad on a plate by layering half the ingredients and then follow with the remaining half. Drizzle with dressing, season with black pepper and sea salt and serve.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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