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This smoked salmon and avocado salad pairs with the light summer flavors of citrus and mint. Prepare this citrus salad recipe as directed or layer on bagels for a lox alternative for your next brunch party. Recipe developed by Chef Gary Coetzee - South Africa Ingredients 1 1/4 1.25 1.25lbs. POUNDWeightbroccoli florets, steamed 5 5 5ripe, Fresh Hass Avocados, halved, peeled, and cut into wedges 3 3 3Ruby Grapefruit, zested, segmented (reserve zest, juice) 4 4 4large sweet oranges, zested, segmented (reserve zest, juice) 1 3/4 1.75 1.75lbs. POUNDWeightsmoked salmon (cold smoked), cut into thin strips 3 3 3large carrots, julienne 2 2 2cups CUP_USVolumered cabbage, finely sliced 1/4 0.25 0.25punnet (4-oz plastic box) alfalfa sprout (about 1 cup) fresh mint leaves, handful zest from the oranges and grapefruits used for juice 8 8 8limes, zest and juice of 2 2 2Tbsp. TABLESPOON_USVolumegrape seed oil 2 2 2Tbsp. TABLESPOON_USVolumehoney 2 2 2tsp. TEASPOON_USVolumesalt 1/2 0.5 0.5tsp. TEASPOON_USVolumeground black pepper 1/2 0.5 0.5tsp. TEASPOON_USVolumefresh mint, chopped Instructions Arrange the broccoli, avocado wedges, citrus segments and smoked salmon on a platter. Sprinkle the julienne carrots and the red cabbage over the top. Mix all the dressing ingredients and drizzle this over. Garnish with the mint leaves and the sprouts.   * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 10

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