Salmon avocado mint salad
)
Prep Time
10 Minutes
){kind=icon}
Yield
1
){kind=icon}
Difficulty Level
Easy, Quick
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 2 ripe avocados
- 1 small Lebanese cucumber, peeled and cut in thick slices
- 2 large handfuls mixed salad leaves
- 4 small kale leaves, stalk removed
- dressing
- 4 tablespoons finely chopped mint
- grated zest and juice from ½ a lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove, peeled and crushed
- sea salt and freshly ground black pepper
- to serve
- a few mint leaves
Instructions
- In a small bowl, mix together the chopped mint, lime juice and zest, olive oil, mustard and garlic. Season to taste.
- Cut the avocados in half and remove the stones. Arrange the salad and kale leaves and cucumber on two plates. Top each plate with the avocado halves and half the drained salmon. Drizzle with the dressing and finish off with a few scattered mint leaves.
- Serve immediately. Serves: 2. Preparation time: 10 minutes.
| Servings: | 2 |
| Ready in: | 10 Minutes |
| Course: | Lunch, Dinner |
| Recipe Type: | Salad |
| Ingredient: | Salmon |
Salmon avocado mint salad
Want to eat more lightly? Try our salmon avocado and mint salad. High in protein and omega 3s from wild Alaskan salmon, healthy plant oils from the avocado and loads fresh greens to help your gut stay healthy. Makes you feel good just looking at it!
| NUTRITIONAL INFORMATION | ||
|---|---|---|
| Serving Size | 440g | |
| Average qty per serve | Average qty per 100g | |
| Energy | 2600kJ | 591kJ |
| Protein | 27.8g | 6.3g |
| Fat, total – saturated |
52.3g 9.7g |
11.9g 2.2g |
| Carbohydrate -sugars |
6.2g 4.1g |
1.4g 0.9g |
| Sodium | 1270mg | 288mg |
