Smoked Trout and Avocado Salad
Ready In: 20 mins
Serves: 4
Ingredients
- 500 g asparagus
- 2 smoked trout fillets
- 100 g rocket
- 150 g cherry tomatoes, halved
- 2 avocados, peeled and sliced
- 2 tablespoons chopped fresh parsley
- 1 cucumber, sliced
Lemon Dressing
- 1 tablespoon lemon juice
- 1⁄2 teaspoon Dijon mustard
- salt & freshly ground black pepper
- 60 ml extra virgin olive oil
Directions
- Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
- Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
- For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
- Toss the salad together with the dressing and serve.
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