Smoked Salmon and Avocado Salad

Name: Smoked Salmon and Avocado Salad
Prep time: 10 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: Mixed salad leaves; 1 avocado; Smoked salmon; Gherkins; Apple; Mozzarella pearls; Black sesame seeds; Pink salt; Lemon; Extra virgin olive oil

Salads

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Today I'm making a smoked salmon and avocado salad, one of those meals that sorts lunch out without ever turning on the hob. You'll have it ready in 10 minutes and the amounts serve two: a wonderful choice for those days when you want something fresh and fuss-free.

What I love most is how the creaminess of the avocado and mozzarella pairs with the crisp crunch of apple and gherkins. Fresh salad leaves make the perfect bed, and a simple dressing of lemon and extra virgin olive oil ties all the flavours together. If you're looking for salads with smoked salmon, this one uses everyday ingredients and doesn't need anything else.

If you'd like more ways to enjoy avocado, try my Quinoa cups with salmon and avocado and my Cucumber and avocado salad, two great alternatives for a little variety.

Prep: 10 minServes: 2

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Ingredients

Here are the ingredients

Mixed salad leaves
1 avocado
Smoked salmon
Gherkins
Apple
Mozzarella pearls
Black sesame seeds
Pink salt
Lemon
Extra virgin olive oil

Step by step

Method

1Place a generous handful of salad leaves at the bottom of the bowl.
2Peel and dice the apple, then add it in.
3Do the same with the avocado.
4Tear the smoked salmon into bite-sized pieces and add them.
5Finely slice a few gherkins.
6Toss in the mozzarella pearls.
7Finish with a sprinkle of black sesame seeds.
8Dress with salt, lemon juice, and olive oil to taste.

Frequently asked questions

Can I make this salad ahead of time?

You can prep the ingredients separately and keep them in the fridge, but I would wait to chop the apple and avocado until just before serving. Add the dressing at the very end as well so the leaves don't wilt.

Can you freeze this smoked salmon and avocado salad?

I don't recommend freezing it once assembled: the leaves and the apple will lose their texture as they thaw. If you have leftovers, keep them in an airtight container in the fridge and eat within 24 hours, keeping in mind the use-by guidance on the salmon packaging.

What can I use instead of mozzarella pearls?

You can swap them for diced fresh cheese, or leave the cheese out altogether. The avocado already adds plenty of creaminess, so the salad is lovely even without the mozzarella.