Discover this refreshing salad that highlights the beloved avocado in a surprising new way.
Serves 4 as a starter
Preparation time: 20 minutes
Ingredients
• 1 handful samphire
• 1 cucumber
• 1 avocado
• 200 g smoked salmon fillet (in 1 piece)
• 1-2 sprigs mint
• 40 g wasabi nuts
• 4 rice paper leaves (22 cm Ø)
• 4 tbsp balsamic vinegar
• 4 tbsp sesame oil.
Extra needed: 2 kitchen towels
Instructions
Rinse the samphire in a colander and pat dry. Cut the cucumber into three pieces, halve lengthwise, scrape out the seeds, and slice thinly. Peel the avocado, remove the pit, and slice the flesh. Slice the salmon into 0.5 cm thick pieces. Pick mint leaves from the sprigs, tearing larger ones. Roughly chop the wasabi nuts.
Fill a shallow bowl—slightly larger than the rice paper—with water. Place a kitchen towel nearby. Soak each rice paper leaf for 1 minute, then lay on the towel and pat dry with the second cloth.
Divide into four portions: place salmon on each rice paper section and fold closed to form parcels. Whisk balsamic vinegar, sesame oil, salt, and pepper for the dressing. Arrange salmon parcels, samphire, cucumber, avocado, and mint on four plates. Sprinkle with wasabi nuts and drizzle with dressing.
Enjoy your meal!
Text: Loes van de Mosselaar | Recipe and image: www.stockfood.nl
