This morning I was reading blogs and one that caught my eye was “Keeping up with the Holsbys” by Danielle Colley. Danielle had posted a recipe using avocado pea smash for breakfast. I wasn’t sure what I would prepare for dinner and this recipe spoke to me.
I think it was just the notion of adding some more vegetable matter to my meal and this seemed so easy. The line of potato gems for crunch is my homage to Mavi and its special breakfast wrap which contains an hashed brown. I also thought my Essential Ingredient lemon agrumato was a nice touch. You can see it dripping from the leading lower edge of the top half of the wrap in the photograph below. Lemon and avocado goes so well together.
Avocado pea smash smoked salmon wrap
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Helga’s flatbread wrap
- Essential lemon agrumato
- Shepard avocado
- Frozen peas, carrot and corn
- Chili flakes
- Cracked black pepper
- Smoked salmon
- Mayonnaise
- Potato gems
Instructions
- Start cooking the potato gems at 220 °C for 25 minutes
- Microwave the frozen peas, carrot and corn
- Smash a ripe avocado along with the peas, corn and carrot
- Lay out the flatbread and add a splash of the lemon agrumato (I got mine from the Essential Ingredient in Kingston)
- Spread on the avocado pea smash
- Add some chili flakes and cracked black pepper
- Break up some smoked salmon and add that to the wrap
- Spoon on some mayonnaise
- Add a line of potato gems
- Roll the wrap as tightly as you can
- Cut diagonally like a fancy man
- Plate up and shoot a photograph
- Eat the wrap for dinner
- Wash the dishes
- Write the recipe
- Blog (verb)