Smoked salmon salad with dijon dressing
Cold or hot smoked salmon is great for this lunch delight.
|200 g||Smoked salmon|
|50 g||Button mushrooms|
|½||Cucumber, small, peeled, halved and seeds discarded|
|1||Red pepper, small|
|1||Green pepper, small|
|8||Lettuce leaves, large|
- Slice the salmon into thick strips or beak into chunks. Finely dice the mushrooms and cucumber.
- Seed the peppers and thinly slice. Dice the celery. Halve, stone and peel the avocado. Thinly slice. Place the lettuce leaves on a platter. Carefully combine the salmon with the other salad ingredients and place on top.
- Whisk the ingredients for the dressing and sprinkle over the salad just before serving.
- Serve with hot crusty bread. Makes an excellent light lunch.