Salmon Avocado Salad
This salad bridges British seaside tradition with modern health consciousness. The pairing of hot-smoked salmon with cool avocado draws from British coastal cooking, while the mint and lime create brightness that cuts through richness. A touch of honey in the dressing balances the mineral notes of spinach and cucumber, creating layers rather than a one-note plate. The technique matters here: dress the greens separately from the salmon and avocado to prevent sogginess and preserve each ingredient's particular texture.
Instructions
Season the salmon, then rub with oil.
Mix the dressing ingredients together.
Halve, stone, peel and slice the avocados.
Halve and quarter the cucumber lengthways, then cut into slices.
Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
Heat a non-stick pan.
Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside.
Put a salmon fillet on top of each salad and drizzle over the remaining dressing.
Serve warm..
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