Smoked salmon, shiitake and avocado salad
This smoked salmon, shiitake and avocado salad is very easy to make, so it’s ideal for a special lunch/brunch or you can serve it as a starter in a dinner party menu.
Ingredients
Method
- Cut the shiitake into chunks. Thinly slice the spring onions.
- Shred the salmon into thin, long slices.
- Heat the olive oil in a wok. Add the mushrooms, stir for a couple of minutes, then add the vinegar and soy sauce.
- Add the spring onions, cover and turn down the heat. Cook for about 5 minutes or until the mushrooms are tender. Add the sesame oil and seeds, then set aside.
- Meanwhile, cut the avocado in half, remove the stone, then cut the flesh into chunks. Squeeze some lemon juice over them immediately to prevent them from browning.
- Scatter the watercress onto a large plate.
- Add the stir-fried mushrooms, then arrange the avocado and salmon on top. Season with freshly ground pepper.
- Drizzle with the some lemon juice, then scatter the sesame seeds on top.
- Serve at room temperature.