Salmon, avocado & cucumber salad

Salmon, avocado & cucumber salad

A salmon salad that is superhealthy, packed with omega 3 and vitamin c and versatile enough for any course

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

Super healthy

3 of 5-a-day, good source omega-3, vit C

Method

  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.

Per serving

458 kcalories, protein 23g, carbohydrate 7g, fat 38 g, saturated fat 6g, fibre 4g, sugar 5g, salt 0.14 g

Recipe from Good Food magazine, July 2007.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

Super healthy

3 of 5-a-day, good source omega-3, vit C

Heart-healthy salad. Counts as 3 of 5-a-day

Ingredients

FOR THE DRESSING

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Per serving

458 kcalories, protein 23g, carbohydrate 7g, fat 38 g, saturated fat 6g, fibre 4g, sugar 5g, salt 0.14 g

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