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Smoked Salmon Asparagus and Avocado Salad

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Serves: 4

200g / 7oz asparagus spears
1 large avocado
1 tbsp lemon juice
large handful of rocket leaves
225g / 8oz smoked salmon
1 red onion, finely sliced
1 tbsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish
1 tbsp snipped fresh chives lemon wedges, to garnish
wholemeal bread, to serve

To the dressing
1 garlic clove, chopped
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
pinch of sugar
1 tsp mustard


Bring a large saucepan of salted water to the boil, add the asparagus and blanch for 4 minutes. Drain and plunge into cold water, then drain again. Set aside to cool.

To make the dressing, combine all the dressing ingredients in a small bowl and stir together well.

Halve, peel and stone the avocado and cut into bite-sized pieces. Brush with the lemon juice to prevent discolouration.

To assemble the salad, arrange the rocket leaves on individual serving plates and top with the asparagus and avocado, Cut the smoked salmon into strips and arrange over the top of the salads, then sprinkle over the onion and herbs, Drizzle over the dressing, then garnish with parsley sprigs and lemon wedges. Serve with wholemeal bread.

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