This is an incredibly simple dish to make and is rich in Omega-3, heart-friendly monounsaturated fats and the antioxidant Vitamin E. Even better, it is great for fussy eaters and food intolerances as it is gluten-free, wheat-free, dairy-free and yeast-free. Served with triangles of toasted rye bread, this dish makes a lovely, light summer starter.
250 g smoked salmon, roughly torn into strips
2 ripe avocados
Juice of 1 lemon
2 tbsp finely chopped fresh dill
Freshly ground black pepper
- Set the smoked salmon out on a large platter or individual plates.
- 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.
- Scatter the avocado slices over the salmon. Squeeze lemon juice over the top and sprinkle with dill and lots of black pepper.
- Enjoy as a healthy lunch or as a light starter when hosting guests.