This is a super simple, quick and easy, breezy peasy recipe for smoked salmon salad with avocado. Ready to dig in?
Take some fresh lettuce. I was so keen on our garden lettuce until a slug slithered up the bowl to escape the vinegar. But as I was saying, take some fresh lettuce. Add a handful of very red, very sweet cherry tomatoes – these ones are called coeurs de pigeon – pigeon heart – a half-avocado, a handful of fresh mozzarella balls, about 100 grams of chopped smoked salmon … and that’s it!
And closer up. Yuuuuuum.
It’s sort of amazing how a fresh salad can jump right out of the photo and tempt you, isn’t it? Now let’s make my favourite dressing, which I’m sure I’ve blogged about before. A heaping scoop of Dijon mustard
a little less Balsamic vinegar
then four good-sized spoons of oil. Mix well.
I like using two of olive, and two of canola because it gives a milder flavour. You don’t need salt since the salmon is salty. (Note – this dressing serves two for a large dinner salad).
And this is the end result.
Oh, you’re inviting me over for lunch?
Don’t mind if I do.
- Fresh lettuce to fill two plates
- About 10 red cherry tomatoes per plate
- 10 mozzarella balls per plate
- 200 grams smoked salmon, divided
- An avocado divided
- Heaping tablespoon Dijon mustard
- Smaller T balsamic vinegar
- 4T oil - olive and canola blend
- Assemble salad
- Make dressing