(Serves 2-4)
1-2 fillets of snapper
50g baby spinach leaves
1 tub (120g) Always Fresh Antipasto to Go Continental Mix
¼ lime, peeled and sliced
½ avocado, sliced
Extra Virgin Olive Oil
Splash of white balsamic vinegar
¼ bunch dill, torn
Salt and pepper
1 bunch asparagus
Method
Splash oil into a hot pan and fry the snapper fillets on both sides for 5 minutes and season with salt and pepper.
Place the asparagus into the pan just to warm through.
Place the spinach leaves, dill, avocado and lime into a salad bowl. Pour over the Antipasto to Go, a splash of white balsamic vinegar and toss together.
Serve salad with the warmed asparagus and torn chunks of the snapper.
