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
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Extra virgin olive oil
- 2 Oranges
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp Lemon Juice
- 1/4 tsp Salt
- 60 grams Rocket
- 60 grams Snow Pea Shoots
- 1/4 cup Fresh Mint
- 1/4 cup Fresh Dill
- 250 grams Smoked Salmon
- 2 Avocados
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.