Salmon and crayfish salad

70g/2½oz smoked salmon, sliced into bite-sized pieces
200g carton crayfish in brine, drained and rinsed (available at Aldi, Sainsbury's and Waitrose), or use ready-cooked peeled prawns
½ x 100g bag wild rocket
1 small fennel, finely chopped
1 avocado, finely diced
juice of ½ lemon

For the dressing:
3tbsp extra-virgin olive oil
1tbsp white wine vinegar squirt wasabi, or use creamed horseradish. Use wasabi sparingly, as it's very hot!
1 heaped tsp mayonnaise (optional)

Fresh and light with a little oomph

In short	Preparation time: 10 mins Serves: 1-2 people Course: Main
Nutrition (per portion)	466 calories 36g fat 3g carbs

Method

1. In a large salad bowl, add salmon, crayfish, rocket and fennel. Toss avocado in lemon juice to prevent discolouration, then add to salad.

2. In a jug or small bowl, mix together dressing ingredients and season with sea salt and freshly ground black pepper. When ready to serve salad, add dressing and toss carefully.