Interviewer: “What was your reaction when they first told you that you had the part, and where were you?”
Jenna-Louise Coleman: “I was in Marks and Spencers holding an avocado, having a debate about what goes best in an salmon salad.”
First: welcome to the family. Second: just in case you’re still wondering about what goes best in a salmon salad, here’s a recipe. Enjoy!
- 8 ounces smoked salmon
- One bag mixed salad leaves
- 1 medium avocado, peeled, pitted and sliced
- cherry tomatoes, halved
- curled carrot strips
- 2-4 black olives
- sprouts to taste
- 4 tablespoons avocado oil or olive oil
- 2 tablespoons lemon juice
- 1 teaspoons Dijon mustard
- 1 tablespoons freshly-chopped chives
- garnish with lime wedges
Share the salad leaves between four serving plates and top with the avocado, tomato, olives, sprouts, and carrots strips. Arrange the smoked salmon on top.
To make the dressing, whisk together the avocado oil or olive oil, lemon juice, Dijon mustard and chives. Season with salt and pepper, then sprinkle over the salads. Garnish with lime wedges. Serve at once.