- 200g Premium Cold Smoked Salmon
- 2 small fennel bulbs
- 3 medium firm nashi pears
- 2 cups baby rocket leaves
- 1 cup radicchio heart leaves
- 2 small zucchini
- 4 tbsp walnut pieces
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Trim away the outer layer from the fennel bulbs, wash and thinly slice and place into a bowl.
Wash, quarter and core the pears, slice thinly and add to the fennel.
Wash the zucchini and cut into long ribbons (using a vegetable peeler).
Place into the bowl along with all the remaining ingredients.
Toss gently together, season.