Smoked Salmon, Prawn & Avocado Salad with Horseradish Cream & Lime Vinaigrette

Serves 2
Preparation Time: 20 minutes


4 Slices Smoked Salmon
8 Large, cooked prawns, peeled
1 Ripe Peruvian Hass avocado, halved,
peeled and stone removed
2 Handfuls small mixed salad leaves
Juice of 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil


1. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil

2. Lay the smoked salmon on 2 plates, then cut each avocado half lengthways into slices, and arrange on top of the smoked salmon, with the prawns

3. Toss the salad leaves in most of the dressing and pile on top

4. Drizzle the remaining dressing around the plate before serving

tagged in