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Avocado & smoked salmon boats
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2 Waitrose Perfectly Ripe Avocados, halved and stoned
4 salad onions, thinly sliced
2 red chillies, deseeded and finely chopped
2 tbsp roughly chopped coriander
1 cucumber portion, peeled, deseeded and finely diced
1 tbsp Cooks' Ingredients Chinese Rice Vinegar
2–3 tsp toasted sesame oil
2 Waitrose Little Gem Lettuce Hearts
100g smoked salmon, torn into strips
1 tbsp nigella seeds
6 slices sourdough bread, toasted and halved
½ lemon cut into thin wedges,
1. Scoop the avocado flesh from the skins into a bowl. Add the salad onions, chillies, coriander, cucumber, rice vinegar, sesame oil and a good grinding of black pepper. Use the back of a fork to crush the avocado flesh and mix the ingredients together at the same time. Keep crushing and mixing until you have a chunky, guacamole-like consistency.
2. Separate the Little Gem hearts, picking out 12 leaves that are roughly the same size. Divide the avocado mixture between the leaves.
3. Fold strips of salmon over the avocado, scatter with nigella seeds and sit each leaf on a piece of toast. Serve 2 each with a lemon wedge for squeezing over.
1 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in February 2016.