Salmon & Avocado Salad

A light option that works served along side other dishes or served with a soft boiled egg halved, and arranged on top.

250 grams sliced Smoked Salmon

2 avocados

2 tbsp capers

4 Roma tomatoes

1/3 cup Pukara Estate Wasabi Extra Virgin Olive Oil

2 lemons

4 tbsp Pukara Estate White Balsamic Vinegar

1 packet fancy Lettuce


Cut Roma tomatoes into 4 and place in baking tray with 1/2 balsamic vinegar and tbsp of Wasabi EVOO, salt and pepper. Bake in a moderate oven until the tomatoes collapse. Allow to cool. Cut avocados into quarters and place in the middle of serving plates with tomatoes in the centre. In a bowl combine fancy lettuce, remaining balsamic vinegar and remaining Wasabi EVOO.

Place one heaped handful on top of avocado and tomatoes. Curl smoked salmon strips into rose shapes and place on top.

Scatter with capers and serve with lemon wedges.