Julie Le Clerc: Rocket, Avocado and Salmon Salad with Pesto Dressing

400g hot-smoked salmon pieces

1 avocado, halved, stone removed and peeled

3 Tbs basil pesto

3 Tbs lemon-infused olive oil

3 Tbs white wine vinegar

sea salt and freshly ground black pepper

150g baby rocket leaves

lemon wedges to garnish


1. Break the salmon into bite-sized pieces and divide between six plates. Cut the avocado in small cubes and scatter over salmon.

2. Combine pesto, olive oil and vinegar to make a dressing and season with salt and pepper. Drizzle dressing over salads and top each plate with a handful of baby rocket. Garnish with lemon wedges to squeeze over. Serves 6.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.