Jamie Oliver

Smoked salmon and avocado salad

A perfect combo of flavours and textures

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Smoked salmon and avocado salad

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    439
    22%
  • Fat
    24.2g
    35%
  • Saturates
    4.6g
    23%
  • Protein
    21.3g
    47%
  • Carbs
    37.8g
    15%
  • Sugar
    3.5g
    4%
  • Salt
    3.57g
    60%
  • Fibre
    4.8g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    439
    22%
  • Fat
    24.2g
    35%
  • Saturates
    4.6g
    23%
  • Protein
    21.3g
    47%
  • Carbs
    37.8g
    15%
  • Sugar
    3.5g
    4%
  • Salt
    3.57g
    60%
  • Fibre
    4.8g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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Method

Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.

Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.

Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.

Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.

Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.

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