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This is a lovely, super-simple way of getting your good fats in. Crisp and satisfying.

Avocado and smoked salmon salad

Serves 2
1 large, rip avocado, halved
juice of ½ lemon
2 teaspoons wasabi paste
3 handfuls mixed salad leaves
5 cherry tomatoes, halved
80g smoked salmon, thinly sliced
sea salt and black pepper
Scoop the flesh of one half of the avocado into a small food processor along with the lemon juice, wasabi, 2 tablespoons water and salt and pepper to taste. Blitz to a smooth, creamy, pourable dressing.
Divide the remaining avocado half. Combine the salad leaves, tomatoes, smoked salmon and diced avocado on a plate and dress with the avocado wasabi dressing.

Dale Pinnock is the author of How to Cook Healthily (Quadrille/Hardie Grant, $39.99), available in all good bookstores, from which this extract is reproduced with kind permission.