Carb-Conscious Smoked Salmon Salad

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs jalapeno chilli
• 1pcs Lebanese cucumber
• 1clove garlic
• 1pcs lime
• 130g natural yoghurt
• 1pcs avocado
• 100g smoked salmon slices
• 50g mixed salad leaves
• 30ml white wine vinegar
• 5ml honey
• 15ml extra virgin olive oil

Method

1. Step 1 — Slice onion and jalapeno
   Check your avocado is ripe before starting this recipe (see cooking tip). Very thinly slice the onion into rounds with a sharp knife or mandoline. Thinly slice the jalapeno, removing the seeds if less heat is desired (chilli is not essential to the dish; if you don't tolerate heat, just leave it out).
2. Step 2 — Pickle onion and jalapeno
   Put the onion and jalapeno in a heatproof bowl. Put 2 tbs white wine vinegar, ½ tsp salt and 1 tsp honey in a small saucepan over medium heat. Bring to a simmer, stirring, then pour over the onion and jalapeno. Set aside for 10 mins to pickle.
3. Step 3 — Prep cucumber
   Peel the cucumber into ribbons with a vegetable peeler.
4. Step 4 — Prep garlic and lime
   Finely chop half the garlic*, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced; adding a little salt to the garlic on the chopping board helps). Finely grate the lime zest, then juice.
5. Step 5 — Make yoghurt dressing
   Drain the pickled onion and jalapeno, reserving the pickling liquid. Combine the yoghurt, garlic, lime zest, 1 tbs lime juice*, 1 tbs pickling liquid* and 1 tbs extra virgin olive oil in a bowl. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Thinly slice the avocado. Separate the smoked salmon slices, then coarsely tear into pieces. Divide the salad leaves, cucumber, avocado and smoked salmon among plates and drizzle with the yoghurt dressing. Scatter with the pickled onion and jalapeno to serve.

Allergens

Sulphites, Milk, Fish