Looking for a festive edible table centerpiece that tastes as good as it looks? This smoked salmon Christmas wreath recipe by Gevity RX’s Atlanta Fowler is the answer. Packed with fresh, vibrant ingredients and topped with gut-loving Total Tummy Turmeric Mayo, it’s the perfect way to impress your guests and nourish your body. Easy to make, beautiful to serve, and full of flavour – what more could you want this holiday season?
INGREDIENTS
- 1 large fennel bulb, trimmed, core removed
- 3 limes
- 2 green shallots, trimmed
- 3 large ripe avocados
- 250g baby cucumbers, peeled into ribbons
- 100g lettuce
- 1 packet alfalfa sprouts
- 200g (1 bunch) radishes, trimmed, washed, thinly sliced
- 400g sliced smoked salmon
- Extra virgin olive oil, to drizzle
- Total Tummy Turmeric Mayo to serve
- Fresh dill sprigs, to serve
- Gluten-free crackers or crusty bread, to serve (optional)
INSTRUCTIONS
- Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.
- Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well.
- Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.
- Drain fennel.
- Arrange avocado in a heaped circle around the edge of a large plate.
- Arrange pickled fennel, lettuce, alfalfa sprouts, cucumber, radish, shallot and salmon over the top.
- Dollop with Total Tummy Turmeric Mayo – for flavour, colour and all the gut health benefits.
- Season with pepper. Scatter with the dill and shallots. Serve immediately with crackers or bread, if you like.
