Ingredients

Serves 2

200g poached salmon, flaked
1 bunch watercress, leaves picked, washed and dried
1 ripe paw paw, sliced
1OOml verjuice
100ml extra virgin olive oil
Sea salt and freshly ground black pepper

Method

1. Flake the salmon by gently pulling apart into bite-sized pieces.
2. Toss the watercress leaves with the sliced peach, add the salmon.
3. Make the dressing by combining the verjuice and the extra virgin olive oil in a small bowl.
4. Season to taste with salt and pepper and drizzle over the salad.

Note: Substitute the paw paw for peach when in season.

 

From Eating For Eye Health: The Macular Degeneration Cookbook by Ita Buttrose and Vanessa Jones, New Holland, RRP: $24.99