Salmon & avocado salad with cucumber & chickpeas

Cooking Fish Salmon & avocado salad with cucumber & chickpeas

Save money and still enjoy the finer things in life, such as fresh salmon, avocado and caper dressing.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. To make the dressing, finely grate the rind of the lemon. halve and juice the lemon. Whisk the lemon rind, lemon juice, oil, garlic, capers and mustard in a bowl. Taste and season with salt and pepper.
  2. Heat the oil in a large non-stick frying pan over medium heat. Add the salmon and cook for 4 minutes each side. Transfer to a plate and set aside to cool slightly. Flake into large pieces.
  3. Combine salmon, lettuce, cucumber, avocado, chickpeas, onion and mint in a large bowl. Divide among serving plates. Drizzle over the dressing to serve.

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2 tsp olive oil
2 skinless salmon fillets
2 baby cos lettuces, leaves separated, coarsely torn
2 Lebanese cucumbers, halved lengthways, sliced
1 avocado, halved, stone removed, peeled, cut into 2cm pieces
1 x 400g can chickpeas, rinsed, drained
1/2 red onion, thinly sliced
2 tbsp fresh mint leaves, coarsely torn
1 lemon
60ml olive oil
1 garlic clove, crushed
1 tbsp drained capers, coarsely chopped
1 tsp Dijon mustard

Adv

Autors
Preparation time
28
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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