Salmon, spinach, avocado & asparagus salad

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Salmon, spinach, avocado & asparagus salad

(3) Rate it

  • 0:10 Prep
  • 0:02 Cook
  • 2 Servings
  • Capable cooks

Beautiful pink salmon tastes fantastic on this fresh seasonal salad.

Featured in
Cooking for 1 or 2, Asparagus recipes

Ingredients

  • 1 bunch asparagus, ends trimmed
  • 200g roasted salmon fillet, flaked
  • 150g baby spinach leaves
  • 1 avocado, flesh sliced
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • Sesame seeds, to garnish

Method

  • Step 1
    Blanch the asparagus in a pan of boiling water for 2 minutes. Drain, refresh under cold water then drain once again. Pat dry.
  • Step 2
    For the dressing, whisk together the olive oil, lime juice and sugar in a bowl. Season with salt and pepper.
  • Step 3
    Place the asparagus, salmon, spinach and avocado in a large bowl.
  • Step 4
    Toss the dressing through the salad and sprinkle with sesame seeds.

  • Low carb
  • Low sodium
  • Low sugar

Nutrition

  • 2458 kj

    Energy

  • 47g

    Fat Total

  • 10g

    Saturated Fat

  • 6g

    Fibre

  • 33g

    Protein

  • 76mg

    Cholesterol

  • 73.68mg

    Sodium

  • 5g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Ian Wallace
  • Publication: Taste.com.au

Source: taste.com.au

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