A surprising salad recipe with a loyal favourite:avocado.
Starter for 4 people
Preparation time 20 minutes
Ingredients
• 1 handful of samphire
• 1 cucumber
• 1 avocado
• 200 g smoked salmon fillet (in 1 piece)
• 1-2 sprigs of mint
• 40 g wasabi nuts
• 4 rice paper leaves (22 cm ø)
• 4 tbsp balsamic vinegar
• 4 tbsp sesame oil.
Extra required:2 kitchen towels
Get started
Rinse the samphire in a colander and pat dry. Cut the cucumber into three pieces, cut in half lengthwise, then slice or slice thinly. Peel the avocado, remove the pit and cut the flesh into slices. Cut the salmon into slices 0.5 cm thick. Pick the mint leaves from the sprigs and tear the larger leaves into pieces. Roughly chop the wasabi nuts.
Fill a low bowl, slightly larger in diameter than the rice paper, with water. Spread a kitchen towel next to it. Soak the leaves one by one in the water for 1 minute, place the paper on the kitchen towel and pat dry with the second cloth.
Divide the rice paper into four pieces, place the salmon in it and fold the rice paper closed. Make a dressing from the vinegar, oil, salt and pepper. Divide the salmon package, the samphire, cucumber, avocado and mint among four plates, sprinkle with the wasabi nuts and drizzle over the dressing.
Enjoy your meal!
Text:Loes van de Mosselaar | Recipe and image:www.stockfood.nl
