Salad of smoked salmon, radish, asparagus, toasted almonds and Pomegranate Molasses Dressing

All good salads rely on tasty and perfectly ripe ingredients, so make sure the asparagus is al dente, the salmon the best you can afford and the watercress (or other salad greens) blemish free.

Ingredients

3 bunches	Asparagus, ends trimmed, and lower part of the stalks peeled or snapped off and discarded
400 g	Smoked salmon, thinly sliced (Main)
3 handfuls	Watercress, washed and well drained
1	Pomegranate molasses, Use Sunny Pomegranate Molasses and Avocado Oil dressing

Garnish

6	Radishes, thinly sliced
1 cup	Almonds, roughly chopped

Alternate dressing

1 Tbsp	Manuka honey
1 Tbsp	Balsamic vinegar
¼ tsp	Wholegrain mustard
2 Tbsp	Avocado oil
2 Tbsp	Olive oil

Directions

1. Bring a pot of lightly salted water to the boil, or use a steamer, and cook the asparagus for 1 minute.
2. Drain and plunge into a bowl of iced water to stop it cooling.
3. Cut the stalks in half and divide the lower halves between your plates.
4. Lay the sliced salmon on top. Pile the watercress on top of this, almost in a ball.
5. Scatter the asparagus tips on, then drizzle with as much dressing as you think it needs - a tablespoon each should be fine (shake the bottle well).
6. Scatter the sliced radish and almonds on last of all and eat immediately.

Alternate dressingPut everything in a jam jar and shake well - taste for seasoning.