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British Recipes

Smoked Salmon & Avocado Salad with Pesto Dressing

Smoked Salmon & Avocado Salad with Pesto Dressing

Smoked Salmon & Avocado Salad with Pesto Dressing

5 min prep | Serves 1 | Free 2-month Audible subscription

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Allergens:

Pesce

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total5 minutes

Active 5 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Avocado

40

Smoked Salmon

(Contains: Pesce)

40

Pea Shoots

1

Croutons

60

Pesto Dressing

Nutritional information

Energy (kcal)197 kcal

Energy (kJ)823 kJ

Fat16.8 g

of which saturates3.6 g

Carbohydrate4.8 g

of which sugars2.6 g

Protein6.9 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Knife

Instructions

Get Prepped

1

a) Halve the tomatoes. b) Halve the avocado and remove the stone. c) Cut the avocado into squares (while it's still in its skin), then use a tablespoon to scoop out the flesh into a serving bowl (if eating straight away) or container (if taking your lunch somewhere and eating later).

Finish the Prep

2

a) Pull the smoked salmon pieces apart into small chunks.

Lunch is Served

3

a) If you're eating straight away, put your pea shoots, croutons, tomatoes and dressing into the bowl with the avocado and toss to coat. b) Lay your smoked salmon on top and enjoy. c) If you're eating later, add the pea shoots, croutons, tomatoes and smoked salmon to the container with the avocado and pop inside your fridge. d) Drizzle over the dressing and toss to coat just before serving. Enjoy!

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