In a pot of boiling salted water, cook the Haiku rice cut noodles for about 10 minutes. RInse in cold water and drain.
Mix the ingredients for the vinaigrette in a large salad bowl. Add the rice noodles and mix. Refrigerate for 15 minutes.
Chop the fennel leaves. Cut the mini-cucumbers in half-circles. Cut the fennel bulb in thin strips and the cherry tomatoes in half.
Add the cut vegetables, bean sprouts, smoked salmon, fennel leaves and lime zest in the salad bowl and mix.
Recette développée par Pratico-Pratiques.com