Salmon, spinach, avocado & asparagus salad

Cooking Salads Salmon, spinach, avocado & asparagus salad

Beautiful pink salmon tastes fantastic on this fresh seasonal salad.

Lables: Low carb Low sodium Low sugar Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Blanch the asparagus in a pan of boiling water for 2 minutes. Drain, refresh under cold water then drain once again. Pat dry.
  2. For the dressing, whisk together the olive oil, lime juice and sugar in a bowl. Season with salt and pepper.
  3. Place the asparagus, salmon, spinach and avocado in a large bowl.
  4. Toss the dressing through the salad and sprinkle with sesame seeds.

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1 bunch asparagus, ends trimmed
200g roasted salmon fillet, flaked
150g baby spinach leaves
1 avocado, flesh sliced
1 tbsp olive oil
2 tbsp lime juice
2 tsp brown sugar
Sesame seeds, to garnish

Adv

Autors
Preparation time
10
Cooking time
2
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Salads
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