Salmon and Avocado Salad
By Andrea OldenA delicious week night meal incorporating a few of our favourite every day superfoods.
Prep time 10 mins
Cooking time 10 mins
1 tablespoon olive oil
2 x ~100g salmon fillets
200g rocket and spinach leaves
1/2 avocado, sliced
1 cucumber, sliced
400g tin of lentils, drained and rinsed
1 ½ tablespoons extra virgin olive oil
1 teaspoons vinegar
1 teaspoon lemon juice
¼ teaspoon sugar
Step 1. Heat the oil in a frying pan over medium-high heat. Cook the salmon, for 3 mins each side until cooked to your liking.
Step 2. Meanwhile, combine the spinach, rocket, avocado, cucumber and lentils in a large bowl.
Step 3. Combine dressing ingredients in a screw top jar. Shake to combine.
Step 4. Arrange the salmon and salad on a serving platter. Drizzle with the dressing to serve.