Pickled cucumber salad with smoked salmon recipe

Name: Pickled cucumber salad with smoked salmon recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 200g frozen edamame or broad beans; 2 tbsp rice wine vinegar; 2 tsp caster sugar; 2 Lebanese cucumbers, peeled into ribbons; 2 tbsp soy sauce; 1/2 tsp wasabi paste; 1 radicchio, leaves separated; 1 avocado, stoned, peeled, thinly sliced; 150g Coles Tasmanian Hot Smoked Salmon Fillets With Pepper, flaked

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Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 4

Cost: $2.79 /serving

Author : Coles Magazine

asian avocado edamame

Pickled cucumber salad with smoked salmon recipe

Ingredients

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200 grams frozen edamame or broad beans2 tbsp rice wine vinegar2 tsp caster sugar2 Lebanese cucumbers, peeled into ribbons2 tbsp soy sauce1/2 tsp wasabi paste1 radicchio, leaves separated1 avocado, stoned, peeled, thinly sliced150 grams Coles Tasmanian Hot Smoked Salmon Fillets With Pepper, flaked

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Instructions

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Step 1

Cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel and place in a bowl.

Step 2

Combine half the vinegar, half the sugar and 1 tbs salt in a separate bowl. Add the cucumber and toss to combine. Set aside for 2 mins to develop the flavours. Drain well.

Step 3

Whisk the soy sauce, wasabi paste, remaining vinegar and remaining sugar in a small bowl. Season. Arrange the radicchio and avocado on serving plates. Top with the cucumber and salmon. Sprinkle with the edamame or broad beans and drizzle with the dressing to serve.