How long does a Smoked Salmon and Avocado Breakfast Bowl take to make?

About 25 minutes: 10 minutes of prep and 15 minutes of cooking for the quinoa.

Can I make the Smoked Salmon and Avocado Breakfast Bowl ahead?

Yes, cook the quinoa and make the dressing the night before. Cut the avocado and flake the salmon just before eating so the avocado stays green.

How do I stop avocado going brown?

Cut it just before serving and toss it with the lemon dressing straight away. The acid in the lemon juice slows browning.

Can I use cold-smoked salmon instead of hot-smoked?

Yes, tear cold-smoked salmon into ribbons instead of flaking it. It has a silkier texture and a milder smoky flavour.

What can I use instead of quinoa in a salmon breakfast bowl?

Swap it for couscous, brown rice or bulgur wheat. Let it cool slightly before tossing with the tomatoes, cucumber and dressing.

Smoked Salmon And Avocado Breakfast Bowl Recipe

Name: Smoked Salmon and Avocado Breakfast Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: English
Ingredients: 1 Piece Cucumber 1Pc; 1Pc Avacado 1pc; 100G Heera Black Pepper Powder 100g; - Forest Whole Foods Organic White Quinoa; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 100G Mowi Asc Scottish Smoked Salmon; 50G Natoora Fresh Italian Flat Leaf Parsley; 200 g Natoora Sicilian Cherry Vine Ripened Tomatoes 200 g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 336 calories

About this recipe

Start your day with a delicious and nutritious Smoked Salmon and Avocado Breakfast Bowl. This English-inspired dish combines the rich flavors of smoked salmon with the creamy texture of ripe avocado and the hearty goodness of quinoa. Tossed with fresh cherry tomatoes, cucumber, and a zesty lemon dressing, this breakfast bowl is as aesthetically pleasing as it is flavorful. Packed with 32 grams of protein, it’s an excellent choice for fueling your energy and supporting muscle recovery. The inclusion of healthy fats from avocado and fiber-rich vegetables makes it a wholesome meal perfect for general wellness. Easy to prepare in under 30 minutes, this bowl is ideal for busy mornings or a relaxing weekend breakfast. Enjoy the vibrant colors and bold flavors that make every bite a delight.

Ingredients

1 Piece Cucumber 1Pc
1Pc Avacado 1pc
100G Heera Black Pepper Powder 100g
- Forest Whole Foods Organic White Quinoa
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
100G Mowi Asc Scottish Smoked Salmon
50G Natoora Fresh Italian Flat Leaf Parsley
200 g Natoora Sicilian Cherry Vine Ripened Tomatoes 200 G
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Rinse 120 g of quinoa thoroughly, then simmer it in 240 ml of water for about 15 minutes until the water is absorbed. Fluff with a fork and let it cool slightly.
2. Wash and halve 150 g of cherry tomatoes and chop 100 g of cucumber into small bite-sized pieces.
3. Cut the avocado in half, remove the pit, and scoop out the flesh into small cubes.
4. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa with the cherry tomatoes, cucumber, and avocado pieces.
6. Carefully flake 100 g of smoked salmon into bite-sized pieces and add it to the bowl with the vegetables and quinoa.
7. Finely chop 10 g of fresh parsley and sprinkle it over the mixture for added freshness and flavor.
8. Pour the dressing over the ingredients in the bowl and gently toss everything to ensure even coating.
9. Divide the mixture into two serving bowls, ensuring equal portions of salmon and vegetables.
10. Garnish each bowl with a little more chopped parsley and serve immediately.

How to make Smoked Salmon And Avocado Breakfast Bowl

Cook the quinoa. Rinse the quinoa thoroughly and cook it according to the package instructions, which should take about 15 minutes.
Prep the vegetables. Halve the cherry tomatoes, chop the cucumber into small pieces, and cube the flesh of the stoned avocado.
Whisk the dressing. In a small bowl, whisk together olive oil, lemon juice, salt and black pepper to make the dressing.
Combine the bowl. Mix the quinoa with the tomatoes, cucumber and avocado, add the flaked smoked salmon and chopped parsley, then pour over the dressing and toss gently to coat.
Divide and serve. Divide between two bowls with equal salmon and vegetables, garnish with extra parsley or a lemon wedge if you like, and serve immediately.

Frequently asked questions

How long does a Smoked Salmon and Avocado Breakfast Bowl take to make?: About 25 minutes: 10 minutes of prep and 15 minutes of cooking for the quinoa.
Can I make the Smoked Salmon and Avocado Breakfast Bowl ahead?: Yes, cook the quinoa and make the dressing the night before. Cut the avocado and flake the salmon just before eating so the avocado stays green.
How do I stop avocado going brown?: Cut it just before serving and toss it with the lemon dressing straight away. The acid in the lemon juice slows browning.
Can I use cold-smoked salmon instead of hot-smoked?: Yes, tear cold-smoked salmon into ribbons instead of flaking it. It has a silkier texture and a milder smoky flavour.
What can I use instead of quinoa in a salmon breakfast bowl?: Swap it for couscous, brown rice or bulgur wheat. Let it cool slightly before tossing with the tomatoes, cucumber and dressing.