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Smoked Salmon and Avocado Salad with Citrus and Mint

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Prep Time: 20
Recipe developed by Chef Gary Coetzee - South Africa
Category: Salad

Re-Calculate: Ingredients

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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
  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.

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