Salmon Avocado Salad
Warm crisp salmon served over spinach with avocado, cucumber, mint, and a tangy lime-honey dressing.
- 25 min
- 510 kcal
- Keto
- British
- Salad
- Low-carb
- Seafood
Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.
Ingredients
For 4 servings
Tap what you already have.
Steps
-
Step 1:
Season the salmon.
-
Step 2:
Rub the salmon with oil.
-
Step 3:
Mix the dressing ingredients together.
-
Step 4:
Halve the avocados.
-
Step 5:
Remove the stones and peel the avocados.
-
Step 6:
Slice the avocados.
-
Step 7:
Halve the cucumber lengthways and quarter it.
-
Step 8:
Cut the cucumber into slices.
-
Step 9:
Divide the spinach, avocado, and cucumber between four plates.
-
Step 10:
Drizzle each salad with half of the dressing.
-
Step 11:
Heat a non-stick pan.
-
Step 12:
Add the salmon and fry for 3–4 minutes on each side, until crisp but still moist inside.
3–4 min -
Step 13:
Put a salmon fillet on top of each salad.
-
Step 14:
Drizzle over the remaining dressing.
-
Step 15:
Serve warm.
Cooking this again? Keep it in Mellowpan.
Save it to your Cookbook, add it to any week, and its ingredients join one list everyone at home shops from, in the sizes your store sells.
Already have the app? Search for it in Discover.
