Smoked Trout and Avocado Salad

Ingredients

• 500 g asparagus
• 2 smoked trout fillets
• 100 g rocket
• 150 g cherry tomatoes, halved
• 2 avocados, peeled and sliced
• 2 tablespoons chopped fresh parsley
• 1 cucumber, sliced

Lemon Dressing

• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• salt & freshly ground black pepper
• 60 ml extra virgin olive oil

Directions

1. 1

   Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.

2. 2

   Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.

3. 3

   For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.

4. 4

   Toss the salad together with the dressing and serve.