Smoked salmon salad with spring onions

Smoked salmon salad with spring onions


  1. Bring a small pan of salted water to the boil and cook the sugar snaps for 2 minutes, then drain and refresh under cold water for 1 minute, then set aside.
  2. Cut the avocado in half, then remove the stone and scoop out the flesh, then cut into chunks. Place the avocado into a medium sized bowl with the lemon juice.
  3. Cut the artichokes into chunks and add to the avocado, then add the sugar snaps, salmon, spring onions, radishes, dill and mayonnaise, season with salt and pepper, gently mix and divide between 4 bowls.

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Full of fresh flavours, this light, crunchy salad, is perfect as a light lunch or a tasty starter


150g sugar snaps
1 avocado
1 lemon, juiced
200g artichokes in oil, drained
400g hot smoked salmon flaked
2 O'live Spring Onions, sliced
50g radishes, sliced
Small bunch of dill chopped
2tbsp mayonnaise
Salt and pepper


Time: 10 mins
Serves: 2
Nutrition: n/a