Smoked Salmon and Avocado Wrap


  • 1 Carrot, grated*
  • ¼ white cabbage, finely sliced
  • 150g shredded kale*
  • 200g Smoked Salmon from Black Mountain Smokery

*from Whitebrook Organic Growers or Paul's Veg


  1. Mix the carrot, cabbage and kale together in a bowl, then stir through the yoghurt and lemon juice.
  2. Allow to stand for 5 minutes so allowing the vegetables to soften slightly and flavour development.
  3. Lay 50g of Smoked Salmon on each wrap top with avocado slices, divide the slaw between each wrap, then roll up and halve ready to serve.