Main Meals
Strawberry, avocado and smoked salmon salad
4
Easy
10 minutes
Wine/Spirit Pairing
Mulderbosch Cabernet Sauvignon Rosé 2013
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.
I will most certainly try this recipe. One point though is that the seasonality of the ingredients don’t match. Gooseberries and strawberries aren’t in season when avocados are. Although there may be a very slight overlap, this salad may have restricted use.