Avocado coleslaw and smoked salmon

This dish may sound different, but super tasty and full of good fats this dish is a deliciously light dinnertime meal.

Avocado coleslaw and smoked salmon

By replacing the mayonnaise in the coleslaw with avocado, this dish puts a healthier twist on a regular coleslaw.

For more healthy and nutritious recipes by Michelin chef and Performance Coach Alan Murchison sign up to Run Yourself New.

Serves 2 Prep time 15 minutes

Gluten-free

Ingredients

  • 100g smoked salmon per person
  • Savoy cabbage, shredded
  • Spring onion, finely sliced
  • Cucumber, finely sliced
  • Cos lettuce, shredded
  • 1 medium avocado per person
  • A sprinkle of pumpkin seeds
  • Juice of 1 lemon
  • 1 tsp white wine vinegar
  • 2 tbsp olive oil
  • Black pepper

Method

  1. Finely shred all of the greens and place in a large bowl
  2. Peel the avocado and crush with a fork in a small bowl.
  3. Add the lemon juice, vinegar & olive oil and stir to make a puree.
  4. Add the puree to the sliced vegetables and mix together thoroughly.
  5. Split between plates and top with the sliced smoked salmon, flax & pumpkin seeds.
  6. Any leftovers of this dish can be used for lunch the next day.

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