2 generous handfuls baby salad leaves, rocket or lamb’s lettuce
140 g sugar snap peas
1 avocado, stoned, peeled and diced
2 cooked salmon fillets, flaked, skin removed
1 handful coriander finely chopped
FOR THE DRESSING
½ tsp clear honey
1 tbsp boiling water
2 tsp cider vinegar
1 tsp tamari or soy sauce
1 tbsp mirin (use Sherry or sweet Marsala wine if you haven’t got mirin)
- For the dressing, put the honey and hot water in a jar, and shake vigorously to loosen the honey. Add the other dressing ingredients and mix well.
- Put the salad leaves, sugar snap peas and avocado in a large bowl or plastic container, and mix together. Scatter the salmon and the coriander on top. Serve directly from the bowl with the dressing on the side.