Smoked Salmon & Avocado Salad with Pesto Dressing
5 min prep | Serves 1 | Free 2-month Audible subscription
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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.
Ingredients
125
Baby Plum Tomatoes
1
Avocado
40
Smoked Salmon
(Contains Fish)
40
Pea Shoots
1
Croutons
60
Pesto Dressing
Nutritional information
Utensils
Instructions
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).
a) Pull the smoked salmon pieces apart into small chunks.
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!
