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Salmon and Avocado Salad

By Andrea Olden A delicious week night meal incorporating a few of our favourite every day superfoods.
  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 10 mins
  • Serves

1 tablespoon olive oil
2 x ~100g salmon fillets
200g rocket and spinach leaves
1/2 avocado, sliced
1 cucumber, sliced
400g tin of lentils, drained and rinsed

1 ½ tablespoons extra virgin olive oil
1 teaspoons vinegar
1 teaspoon lemon juice
¼ teaspoon sugar


Step 1. Heat the oil in a frying pan over medium-high heat. Cook the salmon, for 3 mins each side until cooked to your liking.

Step 2. Meanwhile, combine the spinach, rocket,  avocado, cucumber and lentils in a large bowl.

Step 3. Combine dressing ingredients in a screw top jar. Shake to combine.

Step 4. Arrange the salmon and salad on a serving platter. Drizzle with the dressing to serve.