This is a perfect summer dish.  It’s quick and easy to prepare, yet filling. This makes a salad for two (as a main), or four (as a side dish).

Ingredients 

For the salad

Handful mixed salad leaves
Three eggs, hard boiled
100g smoked salmon
Bunch asparagus
Handful of dill
15cm section of cucumber, sliced

For the dressing

3 tbsp hemp oil
1 tbsp apple cider vinegar
1 tbsp coconut yoghurt (or natural yoghurt)
1 tsp whole gran mustard
Salt & pepper to taste

Method

Start by hard boiling the three eggs, and steaming the asparagus (you want the asparagus to be firm, so this usually takes about 3-4 minutes).

Mix all the dressing ingredients together in a small bowl.  Slice the cucumber and chop up the dill.

When the eggs and the asparagus are cooked, let them both cool down (you can run them under cool water to help!). Then peel the egg and slice; and chop the asparagus into 3-4cm pieces.

In a serving bowl, layer the mixed salad leaves, asparagus, cucumber and hard boiled eggs. Then add the smoked salmon and dill.  Finally pour the dressing over the salad and serve up.