- 0:28 Prep
- 0:08 Cook
- 4 Servings
- Capable cooks
Save money and still enjoy the finer things in life, such as fresh salmon, avocado and caper dressing.
Ingredients
- 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
Dressing
- 1 lemon
- 60ml (1/4 cup) olive oil
- 1 garlic clove, crushed
- 1 tablespoon drained capers, coarsely chopped
- 1 teaspoon Dijon mustard (see note)
Method
- 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.
Nutrition
2274 kj
Energy
41g
Fat Total
8g
Saturated Fat
6g
Fibre
30g
Protein
65mg
Cholesterol
254.38mg
Sodium
3g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
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
