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1
To make the dressing, combine all ingredients in a small bowl and check the seasoning. Add salt to taste, then if it needs be a little sharper, add extra lime juice.
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2
On a large serving platter, arrange the salad in layers, starting with the white cabbage, then drizzle about ¼ of the dressing over the top. Add the kale, followed by another ¼ of the dressing over the salad. Add the asparagus, mint and grapefruit, then sprinkle over half the remaining dressing.
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3
Break the Huon Salmon into bite size pieces and scatter over the salad, then add the peanuts. Drizzle remaining dressing over the top and serve.
