A classic marriage of savoury smoked salmon with creamy avocado and then a pop of freshness with the zucchini ribbons, arugula and mint leaves. A delicious, easy salad meal all in one.
Peel avocado and cut in half. Lay avocado cut side down and thinly slice lengthwise. Fan out avocado until the shape you need. Set aside for assembly.
Remove cold smoked salmon from packaging.
Use a Y peeler to shave zucchini lengthwise into long, thin ribbons. Repeat with both zucchini.
Wash and pick mint leaves from the stalk. Roughly tear up for assembly.
Wash and rinse arugula leaves.
Salad Dressing
In a small mixing bowl, add creme fraiche, chopped dill, honey, lemon juice, salt and pepper.
Mix well until combined.
Assembly
In a medium mixing bowl, add zucchini ribbons, mint leaves, arugula and capers.
Drizzle with extra virgin olive oil and squeeze half of the lemon.
Toss green salad components together until covered.
This step is optional. Place a slice of sourdough toast on a plate.
Layer two slices of smoked salmon on top.
Next to smoked salmon, place ¼ sliced avocado.
Separate the green salad component into four equal portions. Add one portion on top next to the smoked salmon.
Use a spoon and smear a dollop of dill crème fraîche next to the salad.
Season with salt and pepper.
Notes
You can substitute crème fraîche for sour cream, Greek yoghurt or plant-based yoghurt. Adjust the lemon juice if required depending on the crème fraîche substitution.
For a vegetarian option, omit smoked salmon and double the avocado.
Serving the salad over a slice of toasted sourdough is optional.