Cold or hot smoked salmon is great for this lunch delight.
Salad
| 200 g | Smoked salmon (Main) |
| 50 g | Button mushrooms |
| ½ | Cucumbers, small, peeled, halved and seeds discarded |
| 1 | Red pepper, small |
| 1 | Green pepper, small |
| 1 | Celery stalk |
| 1 | Avocado |
| 8 | Lettuce leaves, large |
Dressing
| 2 Tbsp | Lemon juice |
| 1 tsp | Dijon mustard |
| 1 tsp | Sugar |
| 3 Tbsp | Extra virgin olive oil |
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Directions
- Slice the salmon into thick strips or beak into chunks. Finely dice the mushrooms and cucumber.
- Seed the peppers and thinly slice. Dice the celery. Halve, stone and peel the avocado. Thinly slice. Place the lettuce leaves on a platter. Carefully combine the salmon with the other salad ingredients and place on top.
- Whisk the ingredients for the dressing and sprinkle over the salad just before serving.
- Serve with hot crusty bread. Makes an excellent light lunch.
