Smoked salmon & avocado salad

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!

Nutritional Information (amount per serving)

Calories
460kcal

Carbs
34.9g

Sugar
3.7g

Fat
24.2g

Saturates
4.1g

Protein
22.6g

Serves 4

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

Method

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.