Salmon & avocado salad with cucumber & chickpeas

0
45
Salmon & avocado salad with cucumber & chickpeas
  • 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.

Featured in
Salad recipes, Spring recipes

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 1
    To 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 2
    Heat 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 3
    Combine 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

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here