Smoked Salmon & Avocado Salad
SERVES 4 PREPARATION 25 MINUTES COOKING 5 MINUTES
250g dried rice stick
noodles ½ cup coconut cream ¼ cup white wine vinegar 2 tablespoons brown sugar 1 tablespoon fish sauce 185g hot-smoked salmon,
skin removed, flaked 1 large cucumber, seeded,
halved, sliced
1 avocado, peeled, sliced 1 cup flaked coconut, toasted 2 stalks celery, thinly sliced 2 spring onions, thinly sliced 1 long red chilli, seeded,
finely chopped 1 garlic clove, crushed mint leaves to serve packet instructions. Drain. Plunge into cold water. Drain again and place in a bowl.
In another bowl, combine coconut cream, vinegar, sugar and fish sauce, stirring to dissolve sugar.
Add salmon, cucumber, avocado, coconut, celery, onion, chilli and garlic to noodles with half the coconut dressing, tossing well to combine.
Sprinkle salad with mint leaves and drizzle with remaining coconut dressing to serve.