Smoked Trout, Avocado and Mango Salad 

We’re trying to get back into a summer health kick at the Gin and Supper Club and what better way than to tuck into this delicious salad. This recipe serves 2 and involves no cooking at all so took me no time at all to whip up after our spin session this evening.

Start by whizzing half a cauliflower in a food processor until it is cous cous consistency. Add the juice of half a lime, a tablespoon of olive oil, a teaspoon of maple syrup, a quarter of a red onion and a generous handful of mint leave (both finely chopped) and mix thoroughly.  Set on the table ready to tuck in.

In a large mixing bowl add another quarter of a red onion and a red chilli (both finely chopped) and marinade in the juice of half a lime and olive oil. Slice a mango and an avocado and add to the marinade.  Mix thoroughly and then you’re ready to plate up.

I served on a generous bed of rocket leaves, followed by the mango and avocado mixture and flaked two smoked trout fillets on top. Finally I spooned some of the cauliflower cous cous on the side and finished with some cracked black pepper.

Enjoy! R xx 



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