Ingredients

Method

• 4 red cabbage leaves
• 8 strawberries, sliced
• 100 g gooseberries, halved
• 1 avocado, halved and cubed
• ½ lemon, juiced
• 100 g smoked Norwegian salmon ribbons
• 120 g wild rocket or mixed green leaves
• Microherbs, to garnish
For the dressing, mix:
• 3 T soya sauce
• 1 red bird’s-eye chilli, sliced
• 2 t sesame oil
• 3 T rice vinegar
• Sugar, to taste

Method

Ingredients

Arrange the cabbage leaves, strawberries, gooseberries and avocado on a serving plate. Drizzle the lemon juice over the avocado and top with the salmon ribbons. Add the rocket or mixed leaves and garnish with microherbs.

Drizzle the dressing over the salad just before serving.