Avocado, Pomelo and Smoked Salmon Salad

Avocado, Pomelo and Smoked Salmon Salad
  • 4 servings
  • 0:25 Preparation
  • 0:00 Cooking
  • 0:25 Total Time


Add all
  • 2

    pomelos or pink grapefruits

  • 2

    avocados, pitted, peeled and diced

  • 1/2 lb
    (225 g)

    smoked salmon

  • Salt and fresh ground pepper

  • Dijon mustard

  • 5 Tbsp.
    (75 mL)

    freshly squeezed lemon juice

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 4 leaves

    romaine lettuce


Using a sharp knife, slice off the top and bottom of the pomelos, cut away peel and pith, and separate segments from membranes.

Drop segments into a bowl.

Add diced avocados and sliced smoked salmon.

Season generously with salt and pepper.

In another bowl, combine mustard with lemon juice and olive oil.

Pour dressing over salad and toss gently. Serve mounded on lettuce leaves.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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