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Dressing:

To Assemble:

  • smoked trout 57.0 g
  • 30g Bok Choy, cut into 1/8th
  • Onions, red 22.0 g
  • Nuts, Cashew 5.0 g
  • Baby salad leaves 20.0 g
  • Alfalfa sprouts 10.0 g
  • Onions, spring 22.0 g
  1. Dressing:

    1. Blend the 10g avocado, Hellmann's Mediterranean Light Salad Dressing, chilli, lemon juice and Robertsons Cayenne Pepper together.
  2. To Assemble:

    1. Layer bok choy with salad ingredients. Add smoked trout and alfafa sprouts.
    2. Drizzle with the Creamy Spicy Dressing.