My favorite kind of lunch when I am in a hurry! Quick, filling and tasty. The smoked trout really is a game changer here, it is a nice twist to chicken or lunch meat in general.

But let’s talk of the star of this show for a minute : the avocado sauce. So, so, sooooo delicious. My daughter usually do not REALLY like avocado (such a weirdo, I know) and she asked for more 3 times. Yeah, it is a lot! The cilantro and lime makes it absolutely perfect, you get a thick sauce that you can dip the potatoes in but also drown your greens in. I sure do.

Trout power bowl and avocado sauce (for 1 bowl) :

• 70-100g greens (I used lambs lettuce)
• 1 slice of smoked trout
• 100g potatoes
• 1 avocado
• 1 garlic clove
• 2 tbsp olive oil
• 1 handful cilantro leaves
• 1 lime
• 1 tbsp Provencal herbs mix
• Salt

To make the potatoes, preheat the oven at 200°C/390°F.

Cut the potatoes in cubes and put it in a bowl. Add a drizzle of olive oil and the Provencal herbs mix. Mix well.

Put on a parchment paper covered tray and bake for 15 to 20 minutes. Keep an eye on it.

Meanwhile, prep the sauce. In a blender or food processor, add half the avocado, olive oil, cilantro, garlic and lemon juice. Season.

Mix until you get a smooth sauce, if it is too thick, add some water as you go.

In a serving bowl, add your bed of greens. Add the smoked trout on top and the remaining half avocado cubes.

Add the potatoes when it is done cooking.

Add a generous dollop of sauce and enjoy!