Lollo Bianco Salad with smoked Wild Salmon and Berries

Want a quick and easy meal option that’s light, nutritious but also flavourful and tasty? Try this colourful and deliciously healthy low-cal, low-carb, gluten-free salad that you can throw together in just 5 minutes, is loaded with smoked wild salmon– an excellent source of omega-3 fatty acids and sweet juicy summer berries. For the extra crunchiness, I have added some sesame coated peanuts, but it's totally optional and you can certainly use other nuts or seeds.

1/2 head Lollo bianco lettuce
50 g Mushrooms, sliced
150 g Smoked salmon
125 g Raspberries
125 g Blueberries
1 Organic lemon, cut into wedges
50 g Sesame coated peanuts, optional
4 tbsp Avocado oil (or olive oil)
2 tbsp Apple cider vinegar
Salt and pepper
Crème fraîche, optional
Fresh herbs (chives, parsley)

Rinse, clean and dry lollo bianco or your choice of leaf lettuce thoroughly.
Place lettuce, sliced mushrooms, smoked salmon and berries in a large serving bowl. Top with lemon wedges and sesame coated peanuts if using.
Drizzle the sald with avocado oil and apple cider vinegar. Season with salt and pepper. ( You can also make a vinaigrette by whisking acv and oil together in a jug. Season with salt and pepper. Drizzle over the sald. ) Garnish the salmon with crème fraîche and fresh herbs. Toss gently to combine. Serve immediately.