AVOCADO ARGULA SALAD & SHALLOT DRESSING

INGREDIENTS:

8 slices smoked salmon.
140 g white crab, picked over
1 large avocado
2 tomatoes, chopped (plunge in boiling water for just under a minute, skin,
deseed and chop)
Juice of 1/2 a lemon
1 tablespoon Greek yogurt
salt and pepper

SHALLOT DRESSING:

2 tablespoons extra virgin olive oil
2 tablespoons sunflower oil
1 tablespoon capers
1 tablespoon diced shallots
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon salt
About 20 Arugula leaves

METHOD:

Peel the avocado and dice into small cubes. Squeeze lemon juice over avocado, season with salt and pepper and set aside.

Add Greek yogurt and tomatoes to the picked crab and season. On a small sheet of grease proof paper, place 2 slices of smoked salmon, overlapping with smooth edges on either side.

Put one spoon of avocado and one spoon of crab onto the salmon. Use the paper to roll the salmon over the mix into a cylindrical shape. Mix all the ingredients for the dressing together.

TO SERVE, PLACE SALMON ON A PLATE, DRIZZLE DRESSING AROUND IT AND PLACE 5 ARUGULA LEAVES ON TOP OF THE SALMON.