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Smoked Salmon and Avocado Stack with Tropical Fruit and Citrus Vinaigrette
Recipes
Smoked Salmon and Avocado Stack with Tropical Fruit and Citrus Vinaigrette
4 servings
30 minutes total

Ingredients

...for vinaigrette
  • 1 kiwi
  • 1 small shallot
  • ½ cup mango, divided
  • ½ cup papaya, divided
  • 1 teaspoon dry mustard powder
  • 2 tablespoons citrus champagne vinegar
  • ½ cup extra-virgin olive oil
  • ½ teaspoon mixed-up salt
  • ...for salmon/avocado stack
  • 2 Hass avocados
  • 1 tablespoon chives
  • 1 (4 oz) pack smoked salmon
  • 1 cup baby arugula

Steps

    1. Prepare vinaigrette. Peel and small dice kiwi and shallot. Peel, pit, and small dice mango; peel, remove seeds, and small dice papaya.
    2. Combine in bowl of food processor: one-half kiwi, ¼ cup mango, ¼ cup papaya, shallot, dry mustard powder, and vinegar. Blend for 1 minute to a fine puree. Slowly drizzle in extra-virgin olive oil to form an emulsion. Season with mixed-up salt and reserve.
    3. Prepare salmon/avocado stack. Peel, halve and pit avocados; slice into ½-inch slices. Thinly slice chives.
    4. To assemble, place 2 slices avocado onto each plate. Top avocado with 2 slices salmon; repeat process to create 3 layers. Garnish each plate with baby arugula, remaining diced kiwi, mango, and papaya. Drizzle each stack with vinaigrette and sprinkle with chives.

Amount per ¼ recipe serving: Calories 450, Total Fat 41g, Sat Fat 6g, Trans Fat 0g, Chol 5mg, Sodium 340mg, Total Carb 18g, Fiber 4g, Sugars 7g, Protein 9g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%