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Salmon and Avocado Salad

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Serves: 4

450g / 1 lb new potatoes
4 salmon steaks, about 115g / 4oz each
1 avocado
juice of 1/2 lemon
55g / 2oz baby spinach leaves
125g / 4 1/2 oz mixed small salad leaves, including watercress
4 tomatoes, cut into quarters
55g / 2oz chopped walnuts

To the dressing
3 tbsp unsweetened clear apple juice
1 tsp balsamic vinegar


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 discolouration.

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.

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