Ingredients
- 4 baby cos lettuce hearts
- Olive oil cooking spray
- 3 teaspoons lemon juice
- 250g Vivaldi potatoes
- 2 bunches asparagus, trimmed, halved crossways and lengthways
- 1 Lebanese cucumber, halved lengthways, sliced diagonally
- 1 large avocado, cut into wedges
- 1/4 cup fresh dill leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 250g leftover cooked salmon, flaked into large pieces (see note)
- Lemon wedges, to serve
- 1 tablespoon chopped fresh dill
- 1/4 cup buttermilk
- 1 teaspoon horseradish
Directions
- Step 1
Make Buttermilk Dressing. Place dill, buttermilk and horseradish in a small bowl. Season. Whisk to combine.
- Step 2
Heat a barbecue grill or chargrill pan on high heat. Cut each lettuce in half lengthways, keeping core intact. Spray cut side with oil and drizzle with lemon juice. Spray potatoes all over. Cook lettuce and potatoes, turning halfway through cooking, for 2 to 3 minutes or until lettuce is just starting to char and potato is heated through. Transfer to a serving platter.
- Step 3
Spray asparagus with oil. Season with salt and pepper. Cook, turning, for 2 minutes or until bright green and just tender. Transfer to serving platter.
- Step 4
Add cucumber, avocado, dill, parsley and salmon to serving platter. Drizzle with dressing. Serve with lemon wedges.
Serving size: 4
Recipe courtesy of taste.com.au