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Smoked salmon & avocado salad
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Total Time:
20 minutes
Creamy avocado salad with a perfect mix of textures and flavors.
Ingredients:
  • 1 loaf ciabatta
  • 2 small avocados stoned and sliced
  • 1 lemon
  • ½ cucumber
  • 2 handfuls mixed fresh herbs leaves picked
  • 1 punnet cress snipped
  • 2 tablespoons mixed seeds (pumpkin, sesame, sunflower and poppy seeds)
  • 1 blood orange halved
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 200 g smoked salmon from sustainable sources, ask your fishmonger
Instructions:
  • Preheat the griddle pan for about 5 minutes. Cut the ciabatta in half lengthwise, then into four equal-sized squares (10–12cm/4–5 inches). Place avocado in a bowl, squeeze lemon juice over to prevent discoloration. Use a speed peeler to slice the cucumber into thin strips over the avocado. Add herbs and cress. Toast seeds in a dry pan until lightly toasted, then set aside to cool. Squeeze a tablespoon of blood orange juice into a bowl, add 3 tablespoons of olive oil, season well and mix. Grill ciabatta squares on the griddle pan until charred on both sides. Drizzle with some dressing and set aside. Place a ciabatta square on each of four plates, top each with smoked salmon. Drizzle 1 tablespoon of dressing over the salad and gently mix with fingertips. Add more dressing if desired, but keep it light. Top the smoked salmon with the salad. Sprinkle toasted seeds (½ tablespoon per plate) and garnish with a blood orange wedge.

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