Smoked Salmon & Avocado Salad


  • 1 loaf ciabatta
  • 2 small avocados, stoned and sliced
  • 1 lemon
  • ½ cucumber
  • 2 handfuls mixed fresh herbs, leaves picked
  • 1 punnet cress, snipped
  • 2 tablespoons mixed seeds (pumpkin, sesame, sunflower and poppy seeds)
  • 1 blood orange, halved
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 200 g smoked salmon


Step 1

Heat a griddle pan until it is screaming hot – this will take about 10 minutes.

Step 2

Meanwhile, cut the ciabatta in half length-ways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.

Step 3

Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discoloring.

Step 4

Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado.

Step 5

Add the herbs and cress.

Step 6

Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool.

Step 7

Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil.

Step 8

Season it well and give it a mix.

Step 9

Griddle your ciabatta squares in the griddle pan, charring both sides.

Step 10

Once they are nicely toasted, drizzle with a little of the dressing and put to one side.

Step 11

Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.

Step 12

Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips.

Step 13

If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light.

Step 14

Top the smoked salmon with the salad.

Step 15

Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a lemon wedge.

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