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Smoked Salmon, Avocado and Rocket (Arugula) Salad

I have a regular guest to my house who is quite a healthy eater. Every time I have her over for dinner, she will offer to help me in kitchen while scanning my stove and kitchen benchtop to get an indication what I’ve prepared for the night. I couldn’t help but to notice our kitchen conversation was beginning to sound like a broken record:

Healthy eater: “Errr, where is the salad?”


Me: “Uhh-sorry, I don’t have salad but we can eat some fruits as dessert to make up?” While pointing my index finger in the direction of my fruit basket with a sly smile. 😉

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Oh gosh, somehow my reply sounded pretty rude in text. Thankfully, I am really good friends with her which in some ways, warrant me a generous degree of freedom of expression. 😉 Talk about taking things for granted huh?

Salad-making is by no mean a difficult task. I have to blame it on the lazy bug that lives inside me for the past few weeeks. However, being active in blogging lately has also made me a tad more elaborate in meal preparation. Although there is no requirement that a food blogger has to make his/her meal very fancy every day, I do want to make every meal counts. Last weekend, in addition to my usual one pot dish (it was a chicken and potato curry), I’ve made smoked salmon, rocket and avocado salad as a starter. For the first time in weeks, we didn’t sound like a broken record. And it’s kinda nice. 😀

Smoked Salmon, Avocado and Rocket (Arugula) Salad

(I think it’s good for 3 people as starters; 1 person as a main with some leftovers)

Ingredients:-

  • Rocket leaves (arugula), about 60g (2 oz)
  • An avocado
  • 1/2 of a full sized lebanese cucumber
  • 100g (3 oz) smoked salmon (I used Tassal brand)
  • 1 tbsps sesame seeds

Dressing (measure to taste):-

  • 1 lime
  • about 1/2 cup of olive oil (adjust to your preference)
  • Salt to taste
  • A drop of sesame oil *optional*

Let’s do it:

(1) In a small dry pan, toast 1 tbsp of sesame seeds over medium flame until lightly brown. Set aside. (2) Wash and dry the rocket leaves. Set aside. (3) Slice cucumber. Set aside. (4) Halve a lime and squeeze the juice into a small bowl. Then add olive oil, sesame oil (if using), salt to taste and  1/2 tbsp of the toasted sesame seeds.  Whisk until it emulsifies. (5) In a salad bowl, add rocket leaves, cucumber and hand torn smoked salmon. (6) Use an avocado slicer to slice the avocado. To avoid the avocado from turning brown, I  dip slices of the avocado in the dressing and add into the salad bowl.  Scatter the remaning toasted sesame seeds as a finishing touch. (7) Serve with the dressing separately.

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Comments

  5. Claire says

    This is totally beautiful!
    Honestly DOES seem pretty rude for someone you offer delicious free meals to often to complain, but THIS IS a true beauty!

    Reply

  7. Prue says

    So simple so easy and really tasty. Invited firends for dinner, completely forgot they were coming, used this reciepe, only took 10 mins, they never knew. Thank Goodness!!!

    Reply

  9. Clare says

    Love this! Made it for brunch today when I was short on time. Was so lovely!!! Full of flavour, nice textures, satisfying. I doubled the ingredients and 2 of us polished off the whole lot. I am saving this to make again. Thank you

    Reply

  10. Tayler says

    Hi there!

    My garden has an excess of spinach and red leaf lettuce, do you think those would work okay as a substitution? I know arugula has a stronger pepper flavor, but I’d like to be able to use it up!

    Thanks!

    Reply

  11. Margaret says

    Very tasty! Served for brunch; my guest loved it, and so did I. What truly makes a difference here is ripe, creamy avocado and wild, not farmed salmon. I will make it again and again. Thank you for a great recipe.

    Reply

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  30. […] Smoked Salmon, Avocado & Arugula Salad: I have a regular guest to my house who is quite a healthy eater. Every time I have her over for dinner, she will offer to help me in kitchen while scanning my stove and kitchen bench top to get an indication what Ive prepared for the night. I couldn’t help but to notice our kitchen (via Fuss Free Cooking) […]

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