Summertime Is Salad Time

May 17, 2016

by: Joanne Gosselin, BFP Staff Writer

An array of lush produce is grown in Israel throughout the summer months. Mango orchards produce a whopping harvest of 50,000 tons, of which 60% is sold in local markets and 40% exported around the world. Orchards are primarily located in the Galilee area, but grow as far south as the western Negev.

Avocado orchards can be seen from the northern border of Israel all the way south to Beersheva. The avocado industry in Israel produces six varieties that total around 100,000 tons, of which 70% is earmarked for export.

Delicious fruit and vegetables are always key ingredients for the best salads. This recipe takes advantage of mangoes and avocados in season. Red chili spices it up just enough to give it a little zip. The smoked salmon adds protein and flavor to complement the other ingredients.

The recipe is designed for four individual salads pressed in a cylinder mold. However, it can also be prepared in one large glass salad bowl or served on a bed of salad greens. The presentation is as good as the taste!

Smoked Salmon with Mango & Avocado

Ingredients

200g (7 oz)    Superior Gold Smoked Salmon, roughly chopped

2                      ripe avocados, diced

1 tbsp.            chopped shallot

2 tsp.               fresh coriander, chopped

2                      limes, cut into wedges

2                      ripe mangoes, diced

1 tsp.               red chili pepper, de-seeded, finely chopped (or substitute red chili flakes to taste)

Season to taste with salt and pepper

1. Mix avocado, shallots, coriander and juice from ½ a lime in a small bowl. Season with salt and pepper.
2. Place avocado mix in cylinder mold (6 x 6cm or 2½ x 2½ in) and firmly press down with back side of teaspoon.
3. Place mango and chili in small bowl and mix together.
4. Place mango on avocado mixture in cylinder, place one quarter of the SG smoked salmon on top of mango mixture.
5. Remove cylinder, sprinkle with sea salt and pepper and serve with lime wedge.

Source: Recipe and Photo from SG Premium Indulgence