- 2 teaspoons olive oil
- 2 (about 200g each) 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 tablespoons fresh mint leaves, coarsely torn
- 1 lemon
- 60ml (1/4 cup) olive oil
- 1 garlic clove, crushed
- 1 tablespoon drained capers, coarsely chopped
- 1 teaspoon Dijon mustard (see note)
- Step 1To 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.
- Step 2Heat 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.
- Step 3Combine salmon, lettuce, cucumber, avocado, chickpeas, onion and mint in a large bowl. Divide among serving plates. Drizzle over the dressing to serve.
Use gluten-free mustard if you want this recipe to be gluten free.
For the kids, replace the canned chickpeas with bought or homemade croutons.
With a twist: Chicken & avocado salad with honey-mustard dressing: Omit the capers. Replace the salmon with single chicken breast fillets. Replace the Dijon mustard with honey wholegrain mustard.
- Author: Heidi Flett
- Image credit: Rob Palmer
- Publication: Australian Good Taste