200g7oz shell-on, king prawns (shrimp), heads removed
180gapprox. 2 small ready-poached/steamed salmon fillets, roughly flaked
120gapprox 4 slices smoked salmon
1ripe avocadosliced in half, de-stoned, flesh scooped out with a spoon and sliced
2heads of red chicoryleaves chopped or torn off
3sticks celerysliced into finger-length pieces, then each piece sliced length-ways into 3 strips
80gapprox 3 cups mixed baby salad leaves
Pinchof salt and pepper
1tsplime juiceyou can use the Breville juicer accessory for this
2tbspgrated Grana Padano or Parmesan cheeseI used the Breville mill accessory to mill the cheese
Spicy salsa dip:
Small bunch coriandercilantro
1jalapenochopped in half
½large cucumbersliced in half, seeds scooped out with a teaspoon and discarded
⅓cupplain Greek yogurt
⅛tspground black pepper
½tspwhite wine vinegar
Start by making the dips.
For the Avocado dip, remove the stem from the top of the avocado. Slice the avocado in half, remove the stone and scoop out the flesh with a spoon. Place in the compact food processor accessory along with the rest of the avocado dip ingredients. Blend until smooth, then spoon out into a small serving bowl.
For the spicy salsa dip, roughly chop the red onion and tomatoes, then place in the compact food processor along with the rest of the salsa dip ingredients. Pulse a few times until everything is combined and you get your preferred texture (I went with a small-chunk texture). Spoon out into a small serving bowl.
For the Tzatziki, place all of the tzatziki ingredients in the compact food processor and pulse until combined. Spoon out into a small serving bowl.
Now arrange all of the platter ingredients on a large plate, tray or serving board. Nestle in the dip bowls, and serve.
Tip - you can make this platter a couple of hours ahead of time: Simply cover and refrigerate until ready to serve. You will need to stir the salsa before serving, as some of the liquid will separate slightly from the pulsed ingredients if left for too long.
Nutritional Information is per serving (based on 4 servings).