Gluten Free Smoked Salmon and Avocado Salad

fort lauderdale personal chef

Author: Manuela Zangara


2 tbsp lime juice
4 tbsp extra virgin olive oil
Salt and pepper to taste

450 grams – 1 lb. smoked salmon
2 avocados, sliced
2 tomatoes, chopped
¼ red onion, chopped
¼ bunch coriander (cilantro) leaves

To prepare the vinaigrette, put all the ingredients in a little jar. Put the lid on and shake well. Keep aside.

Arrange all the salad ingredients on the serving plates and top with the chopped red onion.

Drizzle the vinaigrette on top of the salad and serve.

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