Name: Smoked trout and avocado salad recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 1 bunch asparagus, woody ends trimmed, cut into 5cm pieces; 150g Thinly Sliced Smoked Trout, coarsely torn; 1 Lebanese cucumber, peeled into ribbons; 1 avocado, stoned, peeled, thinly sliced; 100g pkt Organic Australian Baby Salad Leaves; 60g pkt Baby Rocket; 2 radishes, thinly sliced; 1/2 small red onion, thinly sliced; 60ml olive oil; 1 orange, zested, juiced; 40.00 ml white wine vinegar; 13.60 gm maple syrup; 11.80 gm wholegrain mustard

Smoked trout and avocado salad recipe

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Delicious smoked trout and avocado salad - perfect as a side or light dinner for summer.

Ingredients:

1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
150g Thinly Sliced Smoked Trout, coarsely torn
1 Lebanese cucumber, peeled into ribbons
1 avocado, stoned, peeled, thinly sliced
100g pkt Organic Australian Baby Salad Leaves
60g pkt Baby Rocket
2 radishes, thinly sliced
1/2 small red onion, thinly sliced
60ml olive oil
1 orange, zested, juiced
40.00 ml white wine vinegar
13.60 gm maple syrup
11.80 gm wholegrain mustard

Instructions:

Boil asparagus in a saucepan until brightly green and crisp-tender, about 2 minutes. Quickly cool in cold water and drain.
Arrange the asparagus, trout, cucumber, avocado, salad leaves, rocket, radish, and onion elegantly on a serving platter.
In a small bowl, combine oil, orange juice, vinegar, maple syrup, and mustard. Season to taste. Drizzle the dressing over the salad and top with orange zest before serving.

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