Salmon and avocado salad pleases the eye, too
For two decades, cookbook author and food journalist Patricia Wells has offered cooking classes in France. I've dreamed of attending but, sadly, have never made it happen. I love cooking from her book “The French Kitchen Cookbook: Recipes and Lessons From Paris and Provence” (William Morrow, $35). I appreciate having access to some of the recipes she teaches in those classes.
In the cookbook, Wells includes an easy recipe for smoked salmon and avocado salad with ginger-lemon dressing. She notes that smoked salmon, avocado and ginger are ingredients she loves. The perky salad also is beautiful on the plate.
Smoked salmon and avocado salad with ginger-lemon dressing is a perky dish that makes for easy presentation.
Smoked salmon and avocado salad with ginger-lemon dressing
Yield: 4 servings
INGREDIENTS
Grated zest of 2lemons 2tablespoons freshly squeezed lemon juice
11/2 tablespoons grated fresh ginger
1/4 teaspoon salt
1/3 cup extra-virgin olive oil 8 thin slices, about 8 ounces, smoked salmon
2 large, ripe (but not squishy) avocados, halved, pitted and cut into slices
Freshly ground black pepper to taste
Optional garnish:
PROCEDURE
1. In a small jar, combine zest, juice, grated ginger and salt. Cover jar and shake to blend and dissolve salt. Add oil, cover jar and shake to blend. Taste and adjust seasoning if needed.
2. Arrange salmon slices on 4 plates. Drizzle with a small amount of dressing, shaking the dressing first before spooning it on. Fan out avocado slices on salmon. Drizzle with a small amount of dressing. Season with pepper. If using, garnish with fresh dill and lemon wedges.
4 fresh dill sprigs and/or lemon wedges