Spring Super Salad

. September, 2016
Photography by Sarah Tuck.
Spring Super Salad

This simple salad is a beautiful combination of all the vibrant spring ingredients which happened to inspire Sarah Tuck as she wandered round her local grocer. 

Serves: 4–6


6 cups young watercress
2 small fennel bulbs
250g hot smoked salmon
2 small oranges, peeled and segmented
150g fresh mozzarella
½ cup toasted, skinned hazelnuts
¼ cup olive oil
¼ cup orange juice
¼ cup lemon juice
sea salt to taste


You don't really need instructions for this. Just trim the fennel bulbs and remove the outer layer then slice finely, ideally on a mandoline. 

Then just layer the ingredients onto the plate and drizzle with infused oil or dressing. 

Serves 6 for a light lunch or as an elegant spring entree.

Optional extras that would work well with the salad include quinoa, broccoli sprouts, asparagus, blanched peas or broad beans.