Smoked Salmon and Wild Rocket Salad

50g / 1 3/4 oz wild rocket leaves
1 tbsp chopped fresh flat-leaf parsley
2 spring onions, finely diced
2 large avocados
1 tbsp lemon juice
250g / 9 oz smoked salmon
lime wedges, to serve

To the lime mayonnaise
150ml / 5 fl oz mayonnaise
2 tbsp lime juice
finely grated rind of 1 lime
1 tbsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish

Shred the rocket and arrange in 4 individual salad bowls or on 4 small plates. Sprinkle over the chopped parsley and spring onions.

Halve, peel and stone the avocados and cut into thin slices or small chunks. Brush with the lemon juice to prevent discolouration, then divide between the salad bowls. Mix together gently. Cut the smoked salmon into strips and sprinkle over the top.

Put the mayonnaise in a bowl, then add the lime juice and rind and the chopped parsley. Mix together well. Spoon some of the lime mayonnaise on top of each salad, garnish with parsley sprigs and serve with lime wedges for squeezing over.