Smoked Salmon and Avocado Salad
Our Smoked Salmon and Avocado Salad makes a perfect light lunch or is also great as a luxurious appetiser for your next dinner party.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Australian
Keyword: avocado, buttermilk dressing, dinner salad, gourmet salad, smoked salmon
Difficulty: Easy
Diet: Gluten free, Keto, Low Carb, nut free, Paleo, Whole30
Servings: 4 as a main
Calories: 221kcal
- 30 grams baby cos lettuce (1 small lettuce approximately 1 oz)
- 250 grams cukes (approximately 8.82 oz)
- 250 grams smoked salmon (approximately 8.82 oz)
- 300 grams avocado (approximately 2 small, 11 oz)
- 1 shallot
- 2 tbsps dill chopped
- ⅓ cup Buttermilk dressing
Wash baby cos lettuce trim and remove any damaged leaves. Then either pat dry or spin dry in a salad spinner for extra dry leaves.
Arrange on a salad platter.
Wash and trim cukes or cucumbers then with peeler slice into ribbons.
Arrange on top of the lettuce.
Gently tear smoked salmon into bite size pieces and arrange on top of the cucumber ribbons.
Wash avocado, remove the pit and peel and slice then arrange on top of the smoked salmon.
Wash and trim shallot, thinly slice and arrange on top of the avocado.
Wash and trim dill, shake dry and then roughly chop 2 tablespoons.
Season with sea salt and cracked black pepper, drizzle the buttermilk dressing on top, scatter the chopped dill on top to garnish.
Keep chilled until ready to serve.
Calories: 221kcal | Carbohydrates: 11g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 519mg | Potassium: 631mg | Fiber: 6g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg