Catch of the day? Smoked salmon, avocado and cherry tomatoes salad, is coming you way.
Ingredients:
- 3.5 oz of smoked salmon
- ½ tsp. black sesame seeds
- ½ tsp. white sesame seeds
- ½ tsp. sunflower seeds
- 1 Cali Gold avocado, peeled & sliced
- 1 handful of cherry tomatoes, cut in half
- 2 Tbsp. olive oil
- 2 lemons; 1 juiced & 1 cut into wedges, to serve
- Salt and pepper, to taste
- Optional: 1 bunch coriander, to garnish
Honey Mustard Vinaigrette (Gluten Free) from Celiac.org - Ingredients:
- 1 cup extra-virgin olive oil, more to taste
- 2 Tbsp. gluten-free cider vinegar
- 2 heaping teaspoons gluten-free brown or Dijon mustard
- 1 tsp. honey
- 1 shallot, minced
- ¼ tsp. salt
- ½ tsp. coarsely ground black pepper
Directions:
In a glass jar or other shakeable container, combine shallot, vinegar and mustard. Close tightly and shake until well mixed. Add salt and pepper, and shake again.
Add olive oil ⅓ cup at a time, and shake well after each addition, until smooth and emulsified.
Feel free to adjust ingredients to taste. Use immediately or store in the refrigerator for up to 3 weeks.
Learn more about this recipe from Celiac.org