Quick And Delicious
Smoke Salmon, Avocado and Walnut Salad
October 27, 2015

With the weather warming up here in Perth, this spring salad is not only cleansing it’s refreshing, very sustaining and colourFUL.  It’s full of delicious and sustaining fats i.e. salmon, avocado, olives, walnuts and olive oil.  It’s easy to assemble and really you can add most other salad ingredients you have on hand or then again, just follow the recipe.

This recipe is originally from the very talented Georgia Harding at

Preparation:  5 minutes

Serves:  2

Smoke Salmon, Avocado and Walnut Salad

  • 2 large handfuls of mixed greens (I used baby spinach and fresh herbs from the garden)
  • 1 large avocado, halved, peeled and sliced into cubes
  • 200 gram (approx) of smoked salmon, cut into bite size pieces (I used the ‘wild’ salmon from New Zealand.  It can be
  • bought at a number of whole food stores or if you’re in Perth, WA Big Fish in Bicton, sell loads of it)
  • 5-6 cherry tomatoes, halved
  • ½ cup of walnuts, lightly toasted and broken into pieces
  • 1 red onion, halved and sliced thinly (optional)
  • 2 tablespoons of olives chopped (or capers)


  • 1 medium sized lemon, zest and juice
  • ¼ cup of extra virgin olive oil
  • 1 teaspoon of horseradish cream (optional)
  • Sea salt, a good pinch
  • Black pepper, to taste


  1. Place the leaves into a bowl or onto a platter.  Arrange all of the other ingredients on top.
  2. For the dressing place all of the ingredients into a jar and shake until combined or mix together well in a small bowl.
  3. Drizzle over the salad, just before serving.

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