Recipes - Salads

Smoked Salmon, Prawn & Avocado Salad with Horseradish Cream & Lime Vinaigrette


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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

1 tsp clear honey

tsp finely grated fresh root ginger

2 tbsp light olive oil



Preparation Time

20 minutes


  1. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil
  2. 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
  3. Toss the salad leaves in most of the dressing and pile on top
  4. Drizzle the remaining dressing around the plate before serving

(c) 2012 ProHass and Chilean Hass Avocados Association