Smoked Haddock and Avocado Salad

Smoked Haddock is a great base for this light supper salad which is given an added crunch with the addition of cashews.

Difficulty

Prep Time

10 minutes

Cooking Time

10 minutes

Serves

Serves: 5
Print Recipe

Ingredients

  • 600 g box frozen, oak-smoked haddock
  • 1 small onion, peeled and very thinly sliced into half-rings
  • 1 ripe avocado pear, cubed
  • 50 g SPAR roasted, salted cashew nuts
  • 10 ml capers

Dressing

  • 20 ml lime flavoured cordial
  • 40 ml avocado oil *see Hint and Tips below
  • 1 small green and red chilli, deseeded and thinly slivered
  • 5 ml grated fresh ginger

Method

  1. Cook the haddock from frozen state, using your choice of method from those provided on the packaging. Scrape off and discard the skins, then loosely break the fish into small bite-size chunks.
  2. Prepare the onion and avocado, adding them onto the fish chunks with the nuts and capers. Combine and pour over the dressing ingredients.
  3. Lightly toss and pile the salad neatly onto a bed of SPAR Freshline tender baby spinach leaves or rocket. Serve soon.

Hints & Tips

The smoked haddock may be substituted with SPAR Norwegian Smoked Salmon, used as is; omit the cashews, and perhaps this variation salad would be better suited to starter portions.
Avocado oil is pricey but if you have it already, it is a wonderful flavour addition to this salad. Alternatively, use SPAR Spanish Extra-Virgin Olive Oil.

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