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Who needs a burger bun when you’ve got a GreenSkin®️ GMax®️ Avocado! Thanks to its smaller seed, you get even more predictably perfect avocado flesh to use as a sturdy bun for your burger. Whether you’re keto, low-carb, gluten-free or just looking for a lighter meal, this burger is a real winner packed with goodness.

Serves 4

25-30 minutes 


  • 4 GreenSkin®️ GMax®️ Avocados 
  • 100g smoked salmon  
  • 1 carrot, finely shredded 
  • 1 fresh beetroot, finely shredded 
  • 1 cucumber, sliced into ribbons 
  • 50g oak or curly lettuce, rinsed 
  • 1 1/2 tsp black sesame seeds  


  1. To make the dressing, combine all of the ingredients into a small bowl. Use the back of a fork to squish the capers, stir well to combine and set aside. 
  2. Slice the avocados in half, remove the seeds and gently peel the skins off. 
  3. Slice a small amount off the base of one half off the avocado, so it sits flat and level on a serving board or plate. 
  4. Start layering the burger by adding the lettuce first, followed by the smoked salmon, a good dollop of sauce followed by the remaining ingredients of shredded carrot, beetroot and cucumber ribbons. 
  5. Place the top half of the avocado on, use a burger stick to help hold it in place if it is slipping. 
  6. Sprinkle over with black sesame seeds and serve.