Peach Mint Avocado and Pistachio Salad with Trout and Moroccan Spiced Dressing

Juicy sweet peaches, fresh mint, creamy avocado, crunchy pistachios and earthy beetroot, topped with flakes of subtle pink trout. A perfect summer salad. Alternatively, leave out the fish and serve as a large side platter to accompany barbecues all season long...

Peach Mint Avocado and Pistachio Salad with Trout and Moroccan Spiced Dressing

Peach Mint Avocado and Pistachio Salad with Trout and Moroccan Spiced Dressing
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 1 (scale up proportionally)

Ingredients:

Salad:
   large handful mixed salad leaves (rocket, lambs lettuce, watercress, baby chard)
   1/2 ripe peach, chopped
   1 small raw beetroot, washed, peeled and chopped
   1/4 medium ripe avocado, chopped
   small bunch mint leaves, roughly torn
   1-2tbsp raw unsalted pistachio nuts (toast them if prefer more crunch)
   1 cooled cooked trout fillet (or use salmon if unavailable), roughly flaked (mine was baked with sesame seeds but not essential)

Moroccan Spiced Dressing (makes plenty!):
   3tbsp EVOO or avocado oil
   juice of 3/4 lemon and zest of a lemon
   1tbsp honey or maple syrup
   2tsp rose water
   1tsp ground cinnamon
   2tsp ground cumin
   1/2tsp ground cardamom
   sea salt to taste

Instructions:
1. Assemble salad leaves on serving plate.
2. Scatter over avocado, peach and beetroot.
3. Add trout, pistachios and mint then drizzle with dressing just before serving.