Cut the new potatoes into bite-sized pieces, put into a saucepan and cover with cold water,
Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes, or until just tender.
Drain and keep warm.
Meanwhile, preheat the grill to medium. Cook the salmon steaks under the preheated grill for
10-15 minutes, depending on the thickness of the steaks, turning halfway through cooking. Remove
from the grill and keep warm.
While the potatoes and salmon are cooking, cut the avocado in half, remove and discard the stone
and peel the flesh. Cut the avocado flesh into slices and coat in the lemon juice to prevent
Toss the spinach leaves and mixed salad leaves together in a large serving bowl until combined.
Arrange the greens and the tomato quarters on individual serving plates.
Remove and discard the skin and any bones from the salmon. Flake the salmon and divide between
the plates along with the potatoes, Sprinkle the walnuts over the salads.
To make the dressing, mix the apple juice and vinegar together in a small bowl or jug and season
well with pepper. Drizzle over the salads and serve immediately.