- 2 x lebanese cucumbers
- 1 x large handful baby spinach leaves
- 300g fresh smoked salmon
- small handful alfalfa sprouds, for top of salad
- small handful fresh basil leaves
- Cobram Estate Light Extra Virgin Olive Oil
- White Wine Vinegar
- Lemon wedge, optional
1- Use a peeler to shave cucumber into strips. Combine with a large handful of baby spinach leaves.
2- Break up your smoked salmon into large bite pieces. Top with alfalfa sprouts & fresh basil leaves.
3- To dress, combine a generous drizzle of Cobram Estate Light Extra Virgin Olive Oil, a splash of vinegar and a wedge of lemon. Generously drizzle over the salad.