Grilled Salmon and Avocado Salad

    This is an excellent quick salad that is substantial enough to be a meal in itself. You can adjust the amount of chilli to your own preference.

    45 people made this

    Serves: 4 

    • 2 (185g) salmon fillets
    • 65g butter, melted and divided
    • 1 pinch salt and pepper to taste
    • 125g fresh mushrooms, sliced
    • 12 grape tomatoes, halved
    • 2 tablespoons olive oil, divided
    • 250g lettuce, torn into bite-size pieces
    • 1 avocado - peeled, pitted and cubed
    • 5 sprigs fresh coriander, chopped
    • 1 fresh red chilli, chopped
    • 2 tablespoons distilled white vinegar
    • 30g feta cheese, crumbled

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

    1. Preheat the grill. Line a baking tray with aluminium 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 frypan 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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