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Starters & Light meals

Salmon and avocado salad with soft-boiled eggs

By Abigail Donnelly
4
Easy
3 to 4 minutes
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Ingredients

Method
  • 4 extra-large free-range eggs*
  • 1 fillet lightly smoked trout
  • Fresh rocket
  • Ripe avocado*
  • Lemon juice
  • Olive oil

Method

Ingredients

Boil extra-large free-range eggs* for 3 to 4 minutes. Peel and set aside.

Slice fillet lightly smoked trout into thin strips and arrange on a plate with fresh rocket and wedges of ripe avocado.

Squeeze over lemon juice and olive oil, season and serve with the eggs.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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