Salmon Avocado Salad

Name: Salmon Avocado Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: British
Ingredients: 400g Salmon; 3 Avocado; 1 Cucumber; 400g Spinach; 4 tbs Mint; zest and juice of 1 Lime; 2 tsp Honey; 3 tbs Olive Oil

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Serves 6 304 kcal per serving Prep 15 min Cook 10 min

Ingredients

400g Salmon
3 Avocado
1 Cucumber
400g Spinach
4 tbs Mint
zest and juice of 1 Lime
2 tsp Honey
3 tbs Olive Oil

Instructions

Season the salmon and lightly coat it with olive oil. In a bowl, mix all the dressing ingredients until well combined.
Halve the avocados, remove the stones, peel and slice the flesh. Cut the cucumber lengthways into halves, then quarters, and slice into pieces. Divide the spinach between plates, add the avocado and cucumber, and drizzle with about half of the dressing.
Heat a non-stick frying pan. Add the salmon and cook for 3–4 minutes on each side, until crisp on the outside while remaining moist inside.
Place a piece of warm salmon on each salad and drizzle over the remaining dressing. Serve immediately.

Tips

Sear the salmon on high heat for a short time to keep the center moist and slightly pink.
Toss the avocado in lemon or lime juice immediately after slicing to prevent it from oxidizing and turning brown.
Flake the salmon into large chunks rather than small pieces to maintain a better texture in the salad.

Variations

Asian Style: Use a dressing of soy sauce, sesame oil, and ginger with a sprinkle of sesame seeds.
Fruit Twist: Add sliced strawberries or mango chunks for a sweet contrast to the fatty salmon.