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Smoked Salmon and Avocado Salad with Citrus and Mint Recipe

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
Prep Time: 20

Re-Calculate: Ingredients

Ingredients:
  • 1 1/4 lbs. broccoli florets, steamed
  • 5 ripe, Fresh Hass Avocados, halved, peeled, and cut into wedges
  • 3 Ruby Grapefruit, zested, segmented (reserve zest, juice)
  • 4 large sweet oranges, zested, segmented (reserve zest, juice)
  • 1 3/4 lbs. smoked salmon (cold smoked), cut into thin strips
  • 3 large carrots, julienne
  • 2 cups red cabbage, finely sliced
  • 1/4 punnet (4-oz plastic box) alfalfa sprout (about 1 cup)
  • fresh mint leaves, handful
  • zest from the oranges and grapefruits used for juice
  • 8 limes, zest and juice of
  • 2 Tbsp. grape seed oil
  • 2 Tbsp. honey
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. fresh mint, chopped
Instructions:
  1. Arrange the broccoli, avocado wedges, citrus segments and smoked salmon on a platter.
  2. Sprinkle the julienne carrots and the red cabbage over the top.
  3. Mix all the dressing ingredients and drizzle this over.
  4. 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.
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