Cold Pasta with Avocado Cream and Smoked Salmon

Method

1. Scoop the flesh of half an avocado into a bowl and mash it with a fork until creamy.
2. Add extra virgin olive oil, pepper, salt, and the zest and juice of half a lemon. Mix well.
3. Cook 160 g of pasta according to package directions.
4. Cut 100 g of smoked salmon into strips or pieces.
5. Drain the pasta, then toss with a drizzle of olive oil and the avocado cream.
6. Add the salmon and stir gently. Refrigerate for at least one hour.
7. Before serving, garnish with lemon zest, another drizzle of olive oil, and a few extra pieces of salmon.