Salmon, avocado & cucumber salad
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 8 mins
A star rating of 4.6 out of 5.18 ratingsRate
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A salmon salad that is superhealthy, packed with omega 3 and vitamin c and versatile enough for any course
Easily doubled
Easily halved
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
4 skinless salmon fillets
approx 100g each
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3 avocados
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1 cucumber
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400g bag mixed salad leaves
For the dressing
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4 tbsp chopped mint
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grated zest 1 and juice o limes
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2 tsp clear honey
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3 tbsp olive oil
plus a little extra for the salmon
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Nutrition: per serving
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kcal458
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fat38g
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saturates6g
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carbs7g
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sugars5g
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fibre4g
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protein23g
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salt0.14g
low
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Method
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step 1
Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
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step 2
Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.
Recipe from Good Food magazine, July 2007
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A star rating of 4.6 out of 5.18 ratings
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