Avocado and salmon salad

Avocado and salmon salad


44 people made this

About this recipe: Salmon fillets are grilled and tossed with sauteed mushrooms, baby tomatoes, avocado, coriander, chilli and lettuce, creating a wonderfully delicious salad. Serve with a crusty bread roll for a main course.

Dena G.

Serves: 4 

  • 2 (175g) fillets salmon
  • 50g butter, melted and divided
  • salt and pepper to taste
  • 125g fresh mushrooms, sliced
  • 12 baby plum tomatoes, halved
  • 2 tablespoons olive oil, divided
  • 225g leaf lettuce, torn into bite-size pieces
  • 1 ripe avocado, peeled, pitted and cubed
  • 5 sprigs fresh coriander, chopped
  • 1 fresh Scotch bonnet chilli, chopped or to taste
  • 2 tablespoons malt vinegar
  • 25g feta cheese, crumbled

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat the grill. Line a baking tray with foil. Place the salmon on the foil and brush with 2 tablespoons melted butter. Season with salt and pepper. Grill 15 minutes, until fish is easily flaked with a fork.
  2. Melt the remaining butter in a frying pan over medium heat and saute the mushrooms until tender.
  3. Place the tomatoes in a bowl and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
  4. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, coriander and chilli. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper and sprinkle with feta cheese to serve.

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