Smoked Salmon, Dill and Avocado Platter

Salmon salad with avocado, for keto and low carb diet. Rusty background, top view, copy space.

This is an incredibly simple dish to make and one which really shows off the fabulous flavours of the ingredients. Salmon is, of course, rich in omega 3 essential fats to help the brain, heart, skin and hormones, while avocado is rich in heart-friendly monounsaturated fats and the antioxidant vitamin E. Served with triangles of toasted pumpernickel-style rye bread, this dish makes a lovely, light summer starter.

Serves 4

250g (9oz) smoked salmon, roughly torn
into strips
2 ripe avocados
juice of 1 lemon
2 tbsp finely chopped fresh dill
freshly ground black pepper

1 Lie the smoked salmon out on a large platter or individual plates.

2 Halve and stone the avocados, slice the flesh, taking care not to cut through the skin, and scoop it
out of the skin with a spoon.

3 Scatter the avocado slices over the salmon. Squeeze lemon juice over the top and sprinkle with the
dill and lots of black pepper. You could also add in other salad leaves.

Cook’s Notes

Gluten-free, wheat-free, dairy-free, yeast-free

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