Smoked Trout And Avocado Salad - cooking recipe

Ingredients

500 g asparagus
2 smoked trout fillets
100 g rocket
150 g cherry tomatoes, halved
2 avocados, peeled and sliced
2 tablespoons chopped fresh parsley
1 cucumber, sliced
Lemon Dressing
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
salt & freshly ground black pepper
60 ml extra virgin olive oil

Preparation

Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
Toss the salad together with the dressing and serve.