Smoked Salmon, Avocado and Grapefruit Salad

Ingredients for 4 people

• 200 g Petrossian smoked salmon
• 200 g peeled pink prawns
• 2 ripe avocados
• 2 pink grapefruits
• 1 handful of baby leaves
• ½ cucumber
• ½ lime
• 3 tablespoons olive oil
• 1 teaspoon honey
• A few sprigs of dill
• A few coriander leaves
• Salt
• Pepper

1. Peel the grapefruits with a sharp knife to remove all the white pith.
2. Remove the grapefruit segments by running the blade between the membranes. Set aside the juice that runs out.
3. Cut the avocados in half, remove the stones, then cut the flesh into wedges or slices.
4. Cut the cucumber into thin slices.
5. Cut the smoked salmon into thin strips.
6. If necessary, peel the prawns, keeping a few whole for plating.

1. In a bowl, mix two tablespoons of grapefruit juice with the juice of half a lime.
2. Add the honey, then gradually pour in the olive oil while whisking.
3. Season with pepper and only a little salt.

1. Arrange the baby leaves on four plates.
2. Add the avocado slices, grapefruit segments and cucumber harmoniously.
3. Distribute the prawns and thin strips of smoked salmon.
4. Drizzle gently with the dressing.
5. Finish with a few sprigs of dill and a few coriander leaves.

Serve immediately, well chilled. For a more elegant presentation, arrange the grapefruit segments in a circle and place the strips of smoked salmon in the centre with the prawns.

Tip

Choose avocados that are just ripe so they remain firm when plating. To preserve the full texture of the smoked salmon, add it at the last moment and avoid mixing the salad too much.