Salmon & Avocado Salad
Clean, wash, and spin-dry the spinach. Cut cherry tomatoes into halves. Clean green onions and cut into slices. Cut avocados into halves and remove pit from each avocado. Peel and cut avocado flesh into long slices. Gently mix together in a large bowl.
Cut salmon filet into 4 pieces and season with coarse salt and pepper. Start with skin side down and cook each side for 4-5 minutes (or until lightly browned) in a non-stick grill pan over medium heat. Take off heat and set aside to rest.
For the dressing, whisk together orange juice, olive oil, mustard, honey, salt, and pepper. Gently toss with the avocado salad. Serve onto 4 plates and finish off by placing a piece of salmon on top of each salad.
4 Servings
30 Minutes
150 g (1/4 pound) baby spinach
200 g (1/2 pound) cherry tomatoes
3 green onions
2 Peruvian avocados
800 g ( 1 ¾ pound) salmon filet
Coarse salt, to taste
Pepper, to taste
Juice of 1 orange
4 – 5 tablespoons olive oil
2 teaspoons mustard
1 teaspoon honey
