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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 is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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