Rocket, avocado and salmon salad with pesto dressing

Carolyn Robertson

Ingredients

1	Avocado, halved, stone removed and peeled
400 g	Salmon, hot-smoked pieces (Main)
3 Tbsp	Basil pesto
3 Tbsp	Lemon-infused olive oil
3 Tbsp	White wine vinegar
150 g	Baby rocket
1 to serve	Lemon, cut into wedges

Directions

1. Break the salmon into bite-sized pieces and divide between six plates.
2. Cut the avocado in small cubes and scatter over salmon.
3. Combine pesto, olive oil and vinegar to make a dressing and season with salt and pepper.
4. Drizzle dressing over salads and top each plate with a handful of baby rocket.
5. Garnish with lemon wedges to squeeze over.