Shred the rocket and arrange in 4 individual salad bowls or on 4 small plates. Sprinkle over the
chopped parsley and spring onions.
Halve, peel and stone the avocados and cut into thin slices or small chunks. Brush with the
lemon juice to prevent discolouration, then divide between the salad bowls. Mix together gently.
Cut the smoked salmon into strips and sprinkle over the top.
Put the mayonnaise in a bowl, then add the lime juice and rind and the chopped parsley. Mix
together well. Spoon some of the lime mayonnaise on top of each salad, garnish with parsley sprigs
and serve with lime wedges for squeezing over.