Smoked Salmon, Prawn And Avocado Salad Recipe

Wash and dry greens

Place the mixed salad leaves in a salad spinner or colander, rinse under cold water, and spin or pat dry thoroughly so the dressing will cling.

Prepare cucumber and tomatoes

Trim and halve the cherry tomatoes. Slice the cucumber thinly on the bias into half-moons (or into ribbons with a peeler) and set aside.

Slice onion

Very thinly slice the red onion and, if you prefer a milder flavour, place the slices in cold water for 5 minutes then drain and pat dry.

Prepare avocado

Halve and pit the avocados. Score the flesh in a crosshatch pattern then scoop out the pieces with a spoon, or slice into wedges, tossing gently in a bowl with 1/2 tablespoon lemon juice to prevent browning.

Check prawns and salmon

Pat the cooked prawns dry with paper towel. Using your fingers, separate smoked salmon slices into ribbons large enough to fold over salad components.

In a small bowl or jar combine 60 ml extra virgin olive oil, 30 ml fresh lemon juice, 1 tsp wholegrain mustard, 1 tsp honey, 1 tbsp very finely minced shallot, 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper. Whisk (or shake if using a jar) until emulsified and taste; adjust seasoning with more salt, pepper or lemon if needed.

On a large serving platter or in a shallow bowl, arrange the mixed leaves as a base.

Distribute the cucumber slices, cherry tomato halves and red onion evenly over the leaves.

Place avocado pieces or wedges attractively around the salad. Scatter the prawns and then drape the smoked salmon ribbons over the top, distributing protein evenly for each serving.

Sprinkle the drained capers and chopped fresh dill across the salad.

Drizzle the dressing evenly over the assembled salad just before serving (about 2–3 tablespoons per person), or serve dressing on the side for guests to add to taste.

Finish with a grind of fresh black pepper and extra lemon wedges on the side.

If using garnish, scatter microgreens or extra dill on top and serve with toasted sourdough or rye slices. Serve immediately so the leaves and avocado remain fresh.