Salmon Avocado Salad
Crisp pan-seared salmon fillets over creamy avocado, baby spinach and a zesty honey-lime dressing.
Ingredients
400g salmon fillets (approx. 4 fillets)400g
3 ripe avocados, sliced4 pack
1 cucumber, sliced1 piece
400g fresh baby spinach400g
4 tbsp fresh mint leaves, chopped25g
Zest and juice of 1 lime1 piece
2 tsp clear honey340g
3 tbsp extra virgin olive oil500ml
Method
- 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.
- 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.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £7.27 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.97 est. · serves 4