Salmon & avocado salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 3 to 4 minutes |
Ingredients
- 8 extra-large free-range eggs
- smoked salmon, choppped
- rocket, for serving
- firm, ripe avocados
- 1/4 cup lemon juice
- olive oil, to drizzle
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Boil extra-large free-range eggs* for 3 to 4 minutes. Peel and set aside.
- Slice fillet lightly smoked trout into thin strips and arrange on a plate with fresh rocket and wedges of ripe avocado.
- Squeeze over lemon juice and olive oil, season and serve with the eggs.
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