A vibrant salad featuring smoked trout, Sweet Sunrise grapefruit, strawberries, and avocado, tossed with baby salad leaves and a zesty Asian honey dressing.
300 g smoked trout ribbons
150 g baby salad leaves
20 g fresh coriander
200 g strawberries, halved
40 ml Toasted sesame seeds
2 Avocadoes, halved, pitted and sliced
2 grapefruits, peeled and cut into segments
4 spring onions, sliced in length’s
4 radishes, thinly sliced
Asian Honey Dressing
15 ml soya sauce
30 ml oil (Sunflower or peanut oil)
40 ml grapefruit juice
15 ml rice wine vinegar
20 ml honey
10 ml fish sauce
1 garlic clove, crushed
Blend all the dressing ingredients together (use a stick blender) and keep aside
Toss together the salad leaves, coriander, grapefruit, spring onion, radishes, strawberries and spoon onto 4 serving plates (or one large platter)
Divide the smoked salmon between the plates, add the avocado and sprinkle with the toasted sesame seeds.
Drizzle generously with the dressing
SIGN-UP TO MY
FOR THIS RECIPE & MORE YUM CONTENT
Unlock all Christine’s recipes & exclusive
features for only R49.99 per month.
