• 2 large handfuls of mixed greens (I used baby spinach and fresh herbs from the garden)
• 1 large avocado, halved, peeled and sliced into cubes
• 200 gram (approx) of smoked salmon, cut into bite size pieces (I used the ‘wild’ salmon from New Zealand.  It can be
• bought at a number of whole food stores or if you’re in Perth, WA Big Fish in Bicton, sell loads of it)
• 5-6 cherry tomatoes, halved
• ½ cup of walnuts, lightly toasted and broken into pieces
• 1 red onion, halved and sliced thinly (optional)
• 2 tablespoons of olives chopped (or capers)

Dressing

• 1 medium sized lemon, zest and juice
• ¼ cup of extra virgin olive oil
• 1 teaspoon of horseradish cream (optional)
• Sea salt, a good pinch
• Black pepper, to taste

Directions:

1. Place the leaves into a bowl or onto a platter.  Arrange all of the other ingredients on top.
2. For the dressing place all of the ingredients into a jar and shake until combined or mix together well in a small bowl.
3. Drizzle over the salad, just before serving.