Recipes - Salads
Smoked Salmon, Prawn & Avocado Salad with Horseradish Cream & Lime Vinaigrette
Ingredients
4 Slices Smoked Salmon
8 Large, cooked prawns, peeled
1 Ripe Peruvian Hass avocado, halved, peeled and stone removed
2 Handfuls small mixed salad leaves
Juice of 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
Serves
2
Preparation Time
20 minutes
Method
- For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil
- Lay the smoked salmon on 2 plates, then cut each avocado half lengthways into slices, and arrange on top of the smoked salmon, with the prawns
- Toss the salad leaves in most of the dressing and pile on top
- Drizzle the remaining dressing around the plate before serving
(c) 2012 ProHass and Chilean Hass Avocados Association