Salmon Avocado Salad
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein24 %33 g
- Carbs12 %17 g
- Fat64 %39 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 538 kcal | 123 kcal |
| Protein | 33 g | 7.6 g |
| Carbs | 17 g | 3.9 g |
| Fat | 39 g | 8.9 g |
One serving is about 437 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty13/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - British
Ingredients
- 400 g Salmon
- 3 tablespoons Olive oil
- 400 g Spinach
- Lime (zest and juice of 1)
- 3 Avocado
- 4 tablespoons Mint
- 2 teaspoons Honey
- 1 Cucumber
Instructions
Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.
Videos and links
YouTube· from a similar recipe
Vietnamese Grilled Pork Noodle Salad (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
