Smoked salmon & avocado salad

Smoked Salmon and Avocado Salad

Serves 4

  • 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

Heat a griddle pan until it is screaming hot – this will take about 10 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 lemon wedge.

Nutritional Information

Smoked salmon & avocado salad

A perfect combo of flavours and textures

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0 foodies cooked this
Soft, creamy and crunchy meet sweet and tangy – this avocado salad really does have it all
Serves 4
20m
Super easy
Method

For me, a good salad is a combination of many different textures and tastes – soft, creamy and crunchy, sweet and tangy – and this salad has it all. Buying good-quality smoked salmon is essential, though, so do yourself and your guests a favour and don't go for the cheap stuff!

Heat a griddle pan until it is screaming hot – this will take about 10 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 lemon wedge.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 460
    23%
  • Carbs 34.9g
    13%
  • Sugar 3.7g 4%
  • Fat 24.2g 35%
  • Saturates 4.1g 21%
  • Protein 22.6g 50%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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