This salad is made up of a bed of rocket leaves, topped with diced cucumber and a few handfuls of cherry tomatoes, smoked salmon pieces, sliced avocado and a sprinkle of goats cheese. I decided to poach an egg for added protein. A sweet mirin dressing was used as it goes well with the peppery taste of the rocket leaves.
Smoked Salmon Avocado Salad with Poached Egg
(serves 2)
1 avocado, sliced
2 Lebanese cucumbers, diced
8 cherry tomatoes, cut in half
100g rocket leaves
150g smoked salmon, hand shredded
goats cheese
Poached Egg
2 eggs
1 tbsp white vinegar
Dressing
3 tbsp mirin
2 tbsp soy sauce
1 tsp caster sugar
1 tsp olive oil
- In a saucepan, boil water (around 3/4 full); add in the white vinegar and stir. Add the eggs by placing it closer to the water. Poach for 3-4 mins.
- Arrange the rocket, cucumber, tomatoes, avocado, salmon and goats cheese on a plate. Top with poached egg.
- Make the dressing in a small bowl and drizzle over the salad.
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