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Avocado and Salmon Cocktails

Serves 4


    Avocado and Salmon Cocktails

    With a blend of puckery grapefruit, peppery chives, and a hit of smoked salmon, this little starter brings a flavour explosion to the taste buds. Easy to assemble, serve it on a bed of spicy arugula for a pretty summer lunch salad that packs a wallop of brilliance.



    Candied salmon is available in many shops and grocery stores and in a variety of flavours. We suggest purchasing a lightly seasoned candied salmon, so it doesn’t overpower the freshness of citrus and avocado


    Avocado and Salmon Cocktails


    • 3 Tbsp (45 mL) extra-virgin olive oil
    • 2 Tbsp (30 mL) chopped fresh chives
    • 1 small red grapefruit
    • Pinch of sea salt (optional)
    • Pinch of freshly ground black pepper
    • 2 cups (500 mL) baby arugula, washed and spun dry
    • 1/2 small fennel bulb, thinly shaved
    • 1 ripe but firm avocado, peeled, pitted, and sliced
    • 2 oz (56 g) candied salmon nuggets


    Per serving:

    • calories191
    • protein4g
    • fat16g
      • saturated fat2g
      • trans fat0g
    • carbohydrates10g
      • sugars0g
      • fibre3g
    • sodium19mg



    In small bowl, add olive oil and chives. Peel grapefruit, removing bitter white pith. Segment grapefruit, placing segments aside. Squeeze juice from grapefruit trimmings into bowl with olive oil. Whisk together and season to taste with salt and pepper. Set aside.


    Divide arugula among 4 serving dishes. In medium bowl, add shaved fennel, avocado, and grapefruit segments. Flake salmon nuggets into small pieces and add. Drizzle with half the dressing. Lightly toss and divide mixture evenly overtop of arugula. Drizzle remaining dressing overtop and garnish. Serve immediately.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.