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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