You’ll need: 2 cups rocket; 2⁄3 cup thinly sliced fennel bulb; 10cm cucumber, diced; 1 avocado, sliced; ½ cup thinly sliced radish; 200g smoked salmon ribbons; 1 orange, segmented.
For the dressing – ¼ cup orange juice; 2 Tbsp balsamic vinegar; 1 Tbsp Dijon mustard; 1 tsp honey; salt and pepper to taste.
How to:
Place half the rocket on a platter and scatter over half the fennel, cucumber, avocado and radish.
Add the remaining rocket and top with the remaining fennel, cucumber, avocado and radish.
Drape the smoked salmon ribbons over the top and tuck the orange segments in between.
Whisk the dressing ingredients and pour over the salad.
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