With a blend of puckery grapefruit, peppery chives, and a hit of smoked salmon, this little starter brings a flavour explosion to the taste buds. Easy to assemble, serve it on a bed of spicy arugula for a pretty summer lunch salad that packs a wallop of brilliance.
Tip
Candied salmon is available in many shops and grocery stores and in a variety of flavours. We suggest purchasing a lightly seasoned candied salmon, so it doesn’t overpower the freshness of citrus and avocado
Avocado and Salmon Cocktails
Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) chopped fresh chives
- 1 small red grapefruit
- Pinch of sea salt (optional)
- Pinch of freshly ground black pepper
- 2 cups (500 mL) baby arugula, washed and spun dry
- 1/2 small fennel bulb, thinly shaved
- 1 ripe but firm avocado, peeled, pitted, and sliced
- 2 oz (56 g) candied salmon nuggets
Nutrition
Per serving:
- calories191
- protein4g
- fat16g
- saturated fat2g
- trans fat0g
- carbohydrates10g
- sugars0g
- fibre3g
- sodium19mg
Directions
01
In small bowl, add olive oil and chives. Peel grapefruit, removing bitter white pith. Segment grapefruit, placing segments aside. Squeeze juice from grapefruit trimmings into bowl with olive oil. Whisk together and season to taste with salt and pepper. Set aside.
02
Divide arugula among 4 serving dishes. In medium bowl, add shaved fennel, avocado, and grapefruit segments. Flake salmon nuggets into small pieces and add. Drizzle with half the dressing. Lightly toss and divide mixture evenly overtop of arugula. Drizzle remaining dressing overtop and garnish. Serve immediately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
