Avocado Tower

11 Mar, 2020

Easy, beautiful and sooo good! – Avocado cream tower with mango topped with smoked wild salmon, grilled shrimps and green salad makes for a delicious appetizer. 

When I invite guests for lunch or dinner, I make a complete menu. My kitchen is not big, so I have to be very smart how I use my limited space.

I try to combine an easy make-ahead appetizer, that gives me more time to focus on the main course, especially if it’s a bit complicated. This appetizer is easy to make, pretty and delicious and good for a quick lunch too. 

I buy smoked wild salmon at my favorite fishmonger and sometimes I can buy it in the supermarket too, but it is not always available there.

Sometimes I buy Norwegian ocean-farmed salmon, fortunately there has been a 99% reduction in the usage of antibiotics, check the labels to make sure. 

I made this avocado tower with a small mango which gave it a bit of a tropical taste and it’s really good together with fish.

My family and I love a good avocado dish. Sometimes I mix it in my smoothie, it’s a nice addition to sandwiches and makes a very delicious chocolate cream. Ooh don’t forget about avocado soup! Yummy!

Avocado is rich with vitamin C, vitamin E, and potassium.



Avocado Tower

Prep Time15 mins
Cook Time5 mins
Plating10 mins
Total Time30 mins
Course: Appetizer
Keyword: avocado, mango, salmon, shrimp
Servings: 4
Author: Andrea


  • 7cm plating ring
  • Frying pan


Avocado Tower

  • 200 gram wild smoked salmon
  • 20 pcs shrimp about 400 gram, peeled and deveined
  • 3 avocados halved, pitted and diced
  • 1 mango peeled, pitted and diced
  • 100 gram mixed green salad
  • ½ red onion finely diced
  • 1 clove garlic finely minced
  • 2 tbsp lime juice
  • 1 tbsp olive oil extra virgin
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp olive oil or butter


  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp agave syrup
  • pinch sea salt and pepper


  • 1 lemon sliced
  • crema di balsamico


  • Lightly mash the avocado with a fork, leaving it a bit chunky as it will hold its shape better.
  • Add finely diced onion, minced garlic, diced mango, lime juice, 1 tbsp olive oil, salt and pepper and mix it with fork.
  • Put a 7cm diameter cooking ring into the middle of the plate and put ¼ avocado cream into it with a spoon. Push it a bit with your spoon.
  • Divide the sliced wild salmon equally on the top of the avocado towers. Lift the ring and repeat this on the next 3 plates. You will have 4 small towers.
  • Make the vinaigrette by mixing olive oil, lime juice, agave syrup, salt and pepper.
  • Gently mix the salad with the vinaigrette.
  • Place salad around the small salmon towers.
  • Heat 1 tbsp olive oil or butter in a pan and sauté the shrimp 2-3 minutes on each side with a pinch of salt, or until opaque. I keep it very simple, because I don't want any of the flavors to overpower each other, less is more. Once done place them over the salad.
  • Decorate your salmon towers with a slice of lemon and finish it off with a drizzle of crema di balsamico.