Smoked Salmon and Avocado Salad with Citrus and Mint

Prep Time: 20

Recipe developed by Chef Gary Coetzee - South Africa

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Salad

Re-Calculate: Ingredients

Ingredients

1 ¹/₄ 1.25 1.25lbs. POUNDWeightbroccoli florets, steamed
5 5 5Hass 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.