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Ingredients

1 bunch asparagus, woody ends trimmed, cut into 5cm pieces
150g Coles Thinly Sliced Smoked Trout, coarsely torn
1 Lebanese cucumber, peeled into ribbons
1 avocado, stoned, peeled, thinly sliced
100g pkt Coles Organic Australian Baby Salad Leaves
60g pkt Coles Australian Baby Rocket
2 radishes, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup (60ml) extra virgin olive oil
1 orange, zested, juiced
2 tbs white wine vinegar
2 tsp maple syrup
2 tsp wholegrain mustard

Method

Step 1 Cook the asparagus in a medium saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
Step 2 Arrange asparagus, trout, cucumber, avocado, salad leaves, rocket, radish and onion on a serving platter.
Step 3 Whisk oil, orange juice, vinegar, maple syrup and mustard in a small bowl until well combined. Season. Drizzle over the salad. Sprinkle with orange zest to serve.

Smoked trout and avocado salad

How to make Smoked trout and avocado salad

Ingredients

Method