Smoked Salmon, Orange and Avocado Salad

Smoked Salmon, Orange and Avocado Salad


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.5 based on 4 ratings.


  • 2 Oranges
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tsp Lemon Juice
  • 1/4 tsp Salt
  • 60 g Rocket
  • 60 g Snow Pea Shoots
  • 1/4 cups Fresh Mint
  • 1/4 cups Fresh Dill
  • 250 g Smoked Salmon
  • 2 Avocados

Nutrition Information

Qty per
203g serve
Qty per
Energy 157.74516233766kcalcal 77.804087904133kcalcal
Protein 13.007542016807gg 6.4156638941865gg
Fat (total) 5.1585294117647gg 2.5443231973724gg
 - saturated 1.1176680672269gg 0.55126346356044gg
Carbohydrate 17.132987012987gg 8.4504425230196gg
 - sugars 11.770423987777gg 5.8054845488929gg
Dietary Fibre 5.0410714285714gg 2.4863898121961gg
Sodium 1306.8575mgmg 644.57669763923mgmg

Nutritional information does not include the following ingredients: Extra virgin olive oil, Salt

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

sprinkles and sprouts


  1. Zest your orange and put the zest into a small jug or bowl.

  2. Cut the ends off the oranges and then use a sharp knife to cut the skin and pith off the oranges.

  3. Carefully cut the oranges into thick slices and set aside.

    Pour any juice that collected on your chopping board into your zest.

  4. 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.

  5. Mix the rocket/arugula, snow pea shoots, fresh mint and fresh dill together and then pour over the dressing.

  6. Once the leaves have been coated, sprinkle them over a large plate.

  7. Arrange the smoked salmon in and around the leaves.

  8. Cut the avocado in half, remove the seed and the skin and then cut into large chunks.

  9. Add this to the salad and serve immediately.


Claire from Sprinkles & Sprouts

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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