Smoked Trout with Pickled Cucumber and Minted Yogurt

Another salad delight for tasty meal prepared without turning on the heat. This simple but healthy salad is easy to prepare: just grab your ingredients from the fridge or pantry, chop and assemble. You’ll have a delicious, satisfying meal in no time—no cooking required.

Prep Time: 15 mins

Yield: 4 Servings

Ingredients:

1 avocado, halved, pitted, and peeled           
juice of 1 lemon
2 tbsp white wine vinegar
2 tsp sugar
1 fresh red chile, seeded and finely
       chopped
½ large cucumber, peeled
       and halved lengthwise,
       seeded, and sliced
4 tbsp Greek-style plain yogurt
handful of fresh mint leaves,
       chopped
2 large handfuls of mixed lettuce
       leaves
12 green olives, pitted
2 cold-smoked trout fillets, about 7oz
       (200g) each, flaked
sea salt and freshly ground
       black pepper

Directions:

1 Slice the avocado and sprinkle with the lemon juice to prevent discoloration. Set aside.
2 To make the pickled cucumber, whisk together the vinegar, sugar, and chile in a medium bowl. Add the cucumber and toss to mix. In a separate bowl, mix together the yogurt and mint.
3 Arrange the lettuce and olives in a large bowl or on 4 individual plates. Top with the flaked trout and avocado. Season with salt and pepper. Spoon some of the cucumber mixture over the top and reserve the rest in a bowl to serve on the side, along with the minted yogurt.

Notes: Slightly bitter leaves such as curly endive are perfect for this salad. Try to buy salad leaves loose, rather than already packaged in bags, as they will keep for much longer.