Smoked Salmon and Mushroom Salad

If you do not have iceberg lettuce on hand, you can substitute it with 600 gms mixed green salad leaves or Boston lettuce. NOTE: To blanch the mushrooms, boil water in a small pot and add salt. Drop the mushrooms in and boil for half a minute. Use a slotted spoon to take the mushrooms out and immediately place them in cold water to freshen and stop the cooking.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 600  g iceberg lettuce
• 300  g mushrooms
• 400  g smoked salmon

• For the dressing

• 1  cup yoghurt
• 2 1⁄2 tablespoons chives, fresh, chopped
• 2 1⁄2 tablespoons dill, chopped
•  salt, to taste

Directions

1. Wash and dry the lettuce leaves.
2. Lightly blanch the mushrooms. Drain and dry.
3. Chop salmon into small pieces and mix with the leaves and mushrooms.
4. Garnish with chopped chives and dill.
5. Blend the salad dressing and serve separately with the salad.