Mesclun & Hot smoked Salmon salad with raspberry vinaigrette

Arrange on a sharing platter the mesclun leaves with the cucumber slices and spring onions.

Remove the skin from the salmon pieces and break into smaller pieces. Arrange the salmon pieces over the salad leaves. Sprinkle over the hemp seeds.

Dress the salad with the raspberry or pomegranate vinaigrette sachet. Serve immediately.

VALUE MESCLUN

• wb_sunny Available All Year Round
• grass Gisborne
• tag_faces Gluten Free
• check No Additives or Preservatives

• 250g Value Mesclun Bag
• 1 small cucumber, cut into slices
• 2 spring onions, finely sliced
• 400g hot wood smoked salmon
• ½ cup ready-to-eat Ceres hemp seeds
• Freshly ground black pepper

To serve:

• Fresh lemon wedges
• Raspberry or pomegranate vinaigrette