Salmon, avocado & cucumber salad

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Good Food

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Recipe by Good Food

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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

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Ingredients

• 4 skinless salmon fillets , approx 100g each
• 3 avocados
• 1 cucumber
• 400g bag mixed salad leaves

FOR THE DRESSING

• 4 tbsp chopped mint
• grated zest 1 and juice o limes
• 2 tsp clear honey
• 3 tbsp olive oil , plus a little extra for the salmon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 8 mins

Super healthy

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

Ingredients

• 4 skinless salmon fillets , approx 100g each
• 3 avocados
• 1 cucumber
• 400g bag mixed salad leaves

FOR THE DRESSING

• 4 tbsp chopped mint
• grated zest 1 and juice o limes
• 2 tsp clear honey
• 3 tbsp olive oil , plus a little extra for the salmon

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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