Name: Smoked salmon, avocado and udon salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram dried udon noodles; 300 gram sliced smoked salmon; 90 gram snow pea sprouts, trimmed; 2 tablespoon fresh chives, finely chopped; 1 small red onion (100g), chopped finely; 2 small avocados (450g), diced; Lime and wasabi dressing; 1/3 cup (80ml) light olive oil; 2 tablespoon rice vinegar; 1 tablespoon mirin; 1 tablespoon lime juice; 2 teaspoon wasabi paste

Ingredients

250 gram dried udon noodles

300 gram sliced smoked salmon

90 gram snow pea sprouts, trimmed

2 tablespoon fresh chives, finely chopped

1 small red onion (100g), chopped finely

2 small avocados (450g), diced

Lime and wasabi dressing

1/3 cup (80ml) light olive oil

2 tablespoon rice vinegar

1 tablespoon mirin

1 tablespoon lime juice

2 teaspoon wasabi paste

Method

1.Cook noodles in large saucepan of boiling water until tender, drain. Rinse under cold water, drain.

2.Meanwhile, make lime and wasabi dressing. Place ingredients in screw-top jar, shake well.

3.Separate smoked salmon slices, cut into small strips.

4.Just before serving, place noodles and salmon in large bowl with sprouts, chives, onion, avocado and dressing, toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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