We go looking every single week for fabulous Aussie Bloggers that are doing great things. I came across this beautiful recipe from Sprinkles & Sprouts and just knew that this was our featured recipe for the week! Highly recommend you check them out!
Claire from Sprinkles & Sprouts
Smoked Salmon, Orange and Avocado Salad
Course: SaladsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
0
minutesCalories
250
kcalTotal time
10
minutesFresh smoked salmon with juicy orange segments and creamy avocado, tossed in a light dressing. Elegant, refreshing, and perfect for summer lunches or starters.
Cook Mode
Keep the screen of your device on
Ingredients
2 Oranges
1 tbsp Extra virgin olive oil
2 tsp Lemon juice
1/4 tsp Salt
60 gram Rocket
60 gram Snow Pea Shoots
1/4 cups Fresh mint
1/4 cups Fresh dill
250 gram Smoked salmon
2 number Avocados
Directions
- Zest your orange and put the zest into a small jug or bowl.
- Cut the ends off the oranges and then use a sharp knife to cut the skin and pith off the oranges.
- Carefully cut the oranges into thick slices and set aside.
- Pour any juice that collected on your chopping board into your zest.
- Add the extra virgin olive oil into your zest and then add the lemon juice. Season with a pinch of salt and whisk well to combine.
- Mix the rocket/arugula, snow pea shoots, fresh mint and fresh dill together and then pour over the dressing.
- Once the leaves have been coated, sprinkle them over a large plate.
- Arrange the smoked salmon in and around the leaves.
- Cut the avocado in half, remove the seed and the skin and then cut into large chunks.
- Add this to the salad and serve immediately.
Is there a way we can get this in American measurements as well? Maybe a button for conversion?