Advertisement
Avocado and Salmon Cocktails
Serves 4
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 avocadoAdvertisement
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:
- calories 191
- protein 4g
-
fat
16g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
10g
- sugars 0g
- fibre 3g
- sodium 19mg
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.
