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Food and Nutrition

Salmon and Avocado Salad with Lemon Dressing

This fresh tasting salad is so easy to prepare you can have it on the table in just 10 minutes. 

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 4

For the dressing
2 tbsp cold pressed rapeseed oil
4 tbsp lemon juice
1-2 tsp dark brown soft sugar (to taste)

4 salmon fillets, each weighing approximately 150g
1 tbsp cold pressed rapeseed oil
1 avocado
1 x 130g bag baby leaf salad

To make the dressing, combine the ingredients in a small bowl, season and set aside.

Slice each salmon fillet into 3 strips.  Heat the oil in a large frying pan, add the salmon strips and cook for 1-2 minutes on each side.

Halve the avocado, remove the stone, peel and cut into slices. Arrange the salad leaves on 4 plates and arrange the avocado on the leaves.  Top with the cooked salmon and drizzle with the dressing.

Tip: Sprinkle the avocado with lemon juice if you wish to prepare it in advance to prevent it from discolouring.

Nutritional Analysis
Per serving
424kcals
31.5g protein
32g fat
5g saturates
3g carbohydrate
2g sugars
2g dietary fibre
80mg sodium
(For information – used 1tsp sugar in analysis, assumed a medium avocado (145g) and a mixture of lettuce, spinach and endive for the baby leaf salad.)