This is a very light dish, quick and easy to make and ideal for Summer and a spot of al fresco dining. There aren’t too many ingredients and despite the use of salmon it is relatively inexpensive to make. It’s also a pretty healthy dish thanks to those good fats and oils from the salmon and avocado.
- 2 ripe avocados
- 2 tbsp natural yoghurt
- 1 small bunch of coriander
- 1 handful mint leaves
- Juice of 1 lime
- 4-6 radishes
- 2 little gem lettuces
- 4 x 130g hot-smoked salmon fillets
- Extra virgin olive oil for drizzling
Peel and stone the avocados and put the flesh in a food processor. If you don’t have a food processor, mash the avocado with a fork and then beat by hand.
Add the yoghurt, herbs, lime juice and some salt and pepper, then whizz or mix until smooth.
Thinly slice the radishes and quarter the lettuces lengthways. Divide the avocado between 4 dishes. Add 2 lettuce quarters to each then top with a flaked salmon fillet. Scatter with the radish slices and freshly ground black pepper and drizzle with the extra virgin olive oil.
Mark’s Top Tip
When removing the stone from your avocado, cut through the flesh and around the large stone in the middle, the two halves should then twist apart, then take a large sharp knife and whack into the stone, twist and it should pop right out. Obviously be very careful when using sharp knives! If you need to store avocado once it’s been cut open, drizzle over some lemon/ lime juice, this will stop it from going brown.