FRIJE

Instructions

• 1.   Wash the fresh arugula and then drain it.
• 2.   Cut the slices of smoked salmon into thin strips.
• 3.   Clean the fresh pink radishes, then slice them into thin rounds.
• 4.   Cut the yellow lemon in half, then squeeze it to extract its juice. Remove any seeds if necessary.
• 5.   Wash the fresh parsley, then pat it dry. Finely chop it.
• 6.   Cut the ripe avocados in half, then remove the pits. Take out the flesh and slice it into thin pieces.
• 7.   In a container, mix the olive oil, shallot vinegar, and freshly squeezed lemon juice. Season with salt and pepper to taste.
• 8.   Divide the drained arugula onto the plates. Cover with the strips of smoked salmon, the rounds of pink radishes, the pieces of avocado, and the chopped parsley. Drizzle everything with the shallot vinaigrette sauce. Adjust the seasoning with salt and pepper if desired.
• 9.   Serve these smoked salmon and avocado salads immediately as an appetizer, garnished with one or two slices or quarters of untreated yellow lemon and accompanied by one or two slices of toasted bread per serving. You can also serve them as a main course if you increase the proportions. For drinks, opt for a white or rosé wine, sparkling or not, that is fruity and refreshing if you are enjoying these salads on special occasions.

Notes & Suggestions

• You can replace the arugula with lamb's lettuce and the shallot vinegar with cider vinegar.

Nutritional information *