Smoked Salmon, Vegetables and a Minty Yoghurt Dip

It must have been one of the hottest days of the year (so far) whilst our grand-daughter was staying with us.  After spending the morning on the beach we managed to persuade her to get some shade by sitting under our huge sun-umbrella whilst I rustled up some lunch.  Swimming and building sand castles makes for hungry people.

Our lunch looked so decadent, but as I had a packet of smoked salmon in the fridge, and loads of vegetables and ‘bits’ it didn’t take long to put together.

I love making a dip using loads of freshly chopped mint, natural yoghurt, lemon juice and honey.

Surrounded by baby corn, black olives, sweet red pepper strips, thinly sliced carrot, avocado, babybel cheese, baby plum tomatoes and some green salad leaves – even without the salmon it was lunch fit for a king.

Grand-daughter loved most of it – rice cakes spread with avocado and salmon (with a squeeze of lemon juice) went down really well;  for me the baby corn dipped in the minty dressing were my downfall whilst my husband loved it all.  There wasn’t much left for the birds (which were hovering very close by).

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

 

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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