As the days get longer and the weather gets warmer, our thoughts turn to fresh, crunchy salads and light, delicious meals. Chef Garth Almazan’s recipe for Smoked Salmon, Norwegian Shrimp and Avocado Salad with Mixed Baby Salad Leaves and Balsamic and Olive Oil Dressing hits the summer craving spot, every time.

Serves 4

240g smoked Norwegian salmon
160g Norwegian shrimp
2 avocado pears (peeled and sliced)
100g calamata olives (pits removed)
120g cucumber, seeded and sliced
120g cocktail tomatoes, halved
20g chives, finely chopped
30g parsley, picked
240g mixed baby salad leaves
40g basil, picked
30ml balsamic vinegar
90ml extra virgin olive oil
Sea salt and crushed white pepper

Break up Norwegian salmon into bite size pieces and add to a large mixing bowl. Add all the other ingredients except the balsamic vinegar, olive oil and salt and pepper. Mix the balsamic vinegar and olive oil together, and add to the salad. Season with salt and pepper, and mix well to coat all the ingredients. Transfer to a large platter or 4 individual bowls.