Smoked salmon, avocado and grilled fennel salad
You can serve this smoked salmon, avocado and grilled fennel salad as a starter at a dinner party or as a main course for a quick and easy lunch/brunch. It’s delicate and tasty, low-carb, gluten-free and dairy-free too, so fits in most diets.
Ingredients
Method
- Cut the fennel vertically into long thin slices, rub with olive oil, then grill them in a griddle pan. Keep turning the slices around until they become soft and lightly charred.
- Meanwhile, scatter the watercress onto a large platter or divide it between two smaller plates.
- Shred the salmon into thin, long strips.
- Cut the avocado in half, remove the stone, then cut the flesh into slices or chunks. Immediately squeeze some lemon juice over them.
- When the fennel pieces are done, put them on a plate to cool.
- When cooled, arrange them on the platter or plates, then add the salmon and avocado slices. Drizzle with oil and season with ground pepper, then drizzle with more lemon juice.