Serves 2
Creamy avocado and juicy tomato perfectly complement the smoky salmon in this pleasing side salad.
Allergens
Tags
Smoked Salmon
100 grams
Avocado
1 unit(s)
Salad Leaves
80 grams
Green Pesto
30 grams
Tomato
2 unit(s)
Mayo
2 sachet(s)
Oil
2 tbsp
Salt
to taste
Pepper
to taste
- Cut the tomato into small cubes.
- Halve the avocado and remove the pit.
- Use a tablespoon to scoop the flesh out onto a chopping board. Cut into 2cm chunks.
- Cut the smoked salmon into small pieces. IMPORTANT: Wash hands and utensils after handling raw salmon.
- Pop your pesto into a small bowl with the mayo and a drizzle of oil.
- Add your salad leaves, tomatoes, salmon and avocado to your serving bowls.
- When you're ready to serve, drizzle over the pesto dressing.
- Toss gently to coat in the dressing. Season to taste with salt and pepper.
2326
kJ
Energy (kJ)
556
kcal
Energy (kcal)
50.1
g
Fat
6.7
g
of which saturates
14.5
g
Carbohydrate
4.4
g
of which sugars
3.7
g
Dietary Fiber
17.8
g
Protein
0
mg
Cholesterol
5.46
g
Salt
