Ingredients:

  • 1/4 cup fresh Orange Juice (Preferably Valencia or Navel orange)
  • 1 tsp Orange Zest (Finely grated)
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tbsp Shallot, finely minced
  • 1 tsp Dijon Mustard
  • 1/2 tsp Maple Syrup or Honey
  • 1/4 tsp Fine Sea Salt
  • Pinch Freshly Ground Black Pepper
  • 8 oz high quality Smoked Salmon, pre-sliced
  • 2 medium Ripe Avocados
  • 4 oz Rocket (Arugula) or Baby Spinach
  • 1/2 medium English Cucumber (Thinly sliced or shaved)
  • 2 tbsp Fresh Dill or Chives (Roughly chopped, for garnish)
  • 2 tbsp Pistachios or Pine Nuts (Lightly toasted)

Instructions:

  1. Combine Wet Ingredients: In a small bowl, whisk together the fresh orange juice, orange zest, Dijon mustard, minced shallot, and maple syrup (or honey).
  2. Emulsify: Slowly drizzle in the olive oil while continuously whisking until the mixture thickens slightly and emulsifies into a smooth dressing.
  3. Season: Stir in the salt and pepper. Taste and adjust acidity/sweetness if necessary. Set aside.
  4. Prepare Greens: Scatter the washed and dried rocket or baby spinach evenly across the serving platter or individual plates.
  5. Slice Avocado: Halve the avocados, remove the stones, and carefully slice the flesh while still in the skin. Scoop out the slices gently. (A quick squeeze of lemon juice over the avocado slices can prevent browning if prepping ahead.)
  6. Prepare Salmon: Arrange the slices of smoked salmon artfully around the platter, weaving them loosely among the greens.
  7. Add Crunch: Distribute the cucumber slices (or ribbons) evenly across the platter.
  8. Dress Lightly: Drizzle about half of the orange vinaigrette over the salad greens, making sure the avocado slices catch some of the dressing. Keep the remaining dressing aside for serving.
  9. Arrange: Place the avocado slices carefully onto the platter amongst the salmon.
  10. Garnish: Scatter the toasted pistachios or pine nuts and the freshly chopped dill or chives over the entire platter.
  11. Serve: Present immediately with the remaining dressing offered on the side for guests who prefer more zing.