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Salmon, Avocado and Puy Lentil Salad

This delicious main course salad is positively packed with goodness including omega 3 fatty acids from the salmon!

Method

This salad is packed full of omega 3 fatty acids from the salmon (important for brain function and cardiovascular health) and avocados, that have three times more potassium than bananas. The Puy lentils also have a good amount of protein and slow release carbohydrates which keep you feeling fuller for longer.

To make the dressing whisk together the ingredients in a small bowl and set aside.

Season the salmon well with salt and pepper. In a non-stick frying pan cook the salmon for 4-5 minutes on each side.

When cooked it should still be a little pink on the inside. If you prefer your salmon cooked well done simply cook for a further 2 minutes.

Set aside on a plate and allow to cool. Toss the rocket, lentils and avocado in a mixing bowl with just enough dressing to coat.

Arrange the cucumber slices around the edge of a serving platter and pile the salad in the centre. Flake the salmon over and drizzle with a little more of the dressing.

Ingredients

500 grams boneless, skinless organic salmon fillet


1 large or 2 medium ripe avocados peeled and chopped at the last minute


200 grams cooked Puy lentils (I use ‘Merchant Gourmet’ pouches of cooked lentils available in all good supermarkets)


A small bag of rocket washed and spun dry


1 small cucumber thinly sliced


Salt and pepper


Dressing (makes more than you’ll need but keeps for a week in the fridge in a tightly sealed jar) -


200 ml extra virgin olive oil


2 tablespoons organic, unfiltered apple cider vinegar


1 teaspoon Dijon mustard


1 small garlic clove crushed


½ bunch of chives finely chopped


Serves: 4-6


Dietaries: GF, DF

Method

This salad is packed full of omega 3 fatty acids from the salmon (important for brain function and cardiovascular health) and avocados, that have three times more potassium than bananas. The Puy lentils also have a good amount of protein and slow release carbohydrates which keep you feeling fuller for longer.

To make the dressing whisk together the ingredients in a small bowl and set aside.

Season the salmon well with salt and pepper. In a non-stick frying pan cook the salmon for 4-5 minutes on each side.

When cooked it should still be a little pink on the inside. If you prefer your salmon cooked well done simply cook for a further 2 minutes.

Set aside on a plate and allow to cool. Toss the rocket, lentils and avocado in a mixing bowl with just enough dressing to coat.

Arrange the cucumber slices around the edge of a serving platter and pile the salad in the centre. Flake the salmon over and drizzle with a little more of the dressing.

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