Salmon Avocado Salad

Ingredients

• 400 gSalmon
• 450 gAvocado
• 300 gCucumber
• 400 gSpinach
• 8 gMint
• 46 gLime
• 14.2 gHoney
• 41.4 gOlive oil
• 2 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare dressing and salad

   • Zest and juice the lime. Finely chop the mint.
   • Whisk lime zest and juice, chopped mint, honey and 27.6 g olive oil (approx. 2 tbsp) to make the dressing.
   • Halve, pit, peel and slice the avocados. Halve and quarter the cucumber lengthways, then slice.
   • Wash the spinach and divide among four plates, arrange avocado and cucumber on top. Drizzle with half the dressing.
2. 2

   Cook the salmon

   • Season the salmon with salt and pepper and rub with about 13.8 g olive oil (1 tbsp).
   • Heat a non-stick pan over medium-high heat. Fry the salmon 3–4 minutes per side until skin is crisp and the inside remains moist.
   • Rest briefly and divide into four portions.
3. 3

   Assemble and serve

   • Place one salmon fillet on each salad.
   • Drizzle over the remaining dressing and serve warm.