Smoked salmon and avocado salad with lime recipe
Delicate slices of avocado matched with prawns and slithers of smoked salmon, then dressed in a ginger and lime vinaigrette.
Ingredients
- 4 slices smoked salmon
- 8 large, cooked prawns, peeled
- 1 ripe avocado, preferably Peruvian Hass, halved, peeled and stone removed
- 2 handfuls small mixed salad leaves
- 1 lime, juice and finely grated zest of ½ lime
- 1 tsp clear honey
- 0.5 tsp finely grated fresh root ginger
- 2 tbsp light olive oil
- 4 slices smoked salmon
- 8 large, cooked prawns, peeled
- 1 ripe avocado, preferably Peruvian Hass, halved, peeled and stone removed
- 2 handfuls small mixed salad leaves
- 1 lime, juice and finely grated zest of ½ lime
- 1 tsp clear honey
- 0.5 tsp finely grated fresh root ginger
- 2 tbsp light olive oil
- 4 slices smoked salmon
- 8 large, cooked prawns, peeled
- 1 ripe avocado, preferably Peruvian Hass, halved, peeled and stone removed
- 2 handfuls small mixed salad leaves
- 1 lime, juice and finely grated zest of ½ lime
- 1 tsp clear honey
- 0.5 tsp finely grated fresh root ginger
- 2 tbsp light olive oil
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil.
- Lay the smoked salmon on 2 plates, then cut each avocado half lengthways into slices, and arrange on top of the smoked salmon, with the prawns.
- Toss the salad leaves in most of the dressing and pile on top.
- Drizzle the remaining dressing around the plate before serving.
Recipe provided by Peruvian Hass avocados.
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