Regal Summer Salad 26273 4

Nectarine, Asparagus and Regal Salmon Summer Salad

5 Stars Based on 5 reviews
  • Serves 4
  • Preparation time 20 mins
  • Cooking time 3 mins
  • Difficulty Easy

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  • 8 asparagus, spears
  • 4 nectarines, stones discarded and sliced into wedges
  • 120g rocket leaves
  • 1 shallot, thinly sliced
  • 300g Regal Cold Smoked Salmon
  • 100g goat's cheese, crumbled
  • 1/2 pomegranate, seeds of
  • 50g pistachio nuts, roasted
  • 1/4 cup olive oil
  • 3 Tbsp lemon juice
  • 2 Tbsp honey
  • rock salt and ground black pepper


Bring a saucepan of water to a simmer. Add the asparagus and cook for 2 minutes or until tender. Immediately drain and submerge in cold water.

In a large serving bowl, toss together asparagus, rocket, nectarines and shallots. Top with ribbons of cold smoked salmon, goats cheese, pomegranate seeds and pistachios.

In a jar, shake together olive oil, lemon juice, honey, cracked pepper and sea salt. Drizzle the dressing over the salad just before serving.

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