Salmon and Avocado Salad

94

Ingredients:

• New Potatoes – 500 gms
• Salmon Steaks – 4
• Avocado – 1
• Juice of 1/2 Lemon
• Baby Spinach Leaves – 50 gms
• Mixed Small Salad Leaves – 125 gms
• Cherry Tomatoes – 12, halved
• Walnuts – 50 gms, halved

For the Dressing:

• Unsweetened Clear Apple Juice – 3 tblsp
• Balsamic Vinegar – 1 tsp
• Black Pepper – 1 tsp, freshly ground

Method:

1. Cut the potatoes into bite-sized pieces.
2. Put them into a saucepan and cover with cold water.
3. Bring it to a boil, then reduce the heat, cover and simmer for 10 to 15 minutes or until just tender.
4. Drain and keep warm.
5. Preheat the grill to medium.
6. Cook the salmon steaks under the grill for 10 to 15 minutes, turning halfway through cooking.
7. Remove and keep warm.
8. Cut the avocado in half, remove and discard the stone and peel the flesh.
9. Cut the avocado flesh into slices and coat in the lemon juice to prevent it from discolouring.
10. Toss the spinach leaves and mixed salad leaves together in a large serving bowl until combined.
11. Divide between serving plates.
12. Arrange cherry tomato halves on each plate of salad (equally).
13. Remove and discard the skin and any bones from the salmon.
14. Flake the salmon and divide between the plates along with the potatoes.
15. Sprinkle the walnuts over the salads.
16. To make the dressing, mix the apple juice and vinegar together in a small bowl and season well with pepper.
17. Drizzle over the salads.
18. Serve immediately.