British·non-vegetarian·easy

Salmon Avocado Salad

Name: Salmon Avocado Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 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

This vibrant Salmon Avocado Salad balances rich, flaky salmon with creamy avocado and crisp cucumber, all tied together by a bright lime-mint dressing. The salmon, seared to a golden crust, contrasts beautifully with the cool, silky avocado, while fresh herbs add a fragrant finish. It’s a dish that’s as satisfying to eat as it is to look at—perfect for a light yet impressive meal.

25 min(prep 15 + cook 10)

4 servings

350 kcal

4.9

Ingredients

Salmon400g
Avocado3
Cucumber1
Spinach400g
Mint4 tbs
Limezest and juice of 1
Honey2 tsp
Olive Oil3 tbs

Nutrition

350 kcalper serving

Protein25g33%

Carbs15g20%

Fat25g33%

Fiber7g9%

Sugar3g4%

Directions

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.
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.

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