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Salmon & avocado salad with cucumber & chickpeas
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Prep Time:
28 minutes
Cook Time:
8 minutes
Total Time:
36 minutes
Indulge in luxurious flavors on a budget with salmon, avocado, and caper dressing.
Ingredients:
  • 9.20 gm olive oil
  • 2 (about 200g each) skinless salmon fillets
  • 2 baby cos lettuces, leaves separated, coarsely torn
  • 2 Lebanese cucumbers, halved lengthways, sliced
  • 1 avocado, halved, stone removed, peeled, cut into 2cm pieces
  • 1 x 400g can chickpeas, rinsed, drained
  • 1/2 red onion, thinly sliced
  • 40.00 ml fresh mint leaves, coarsely torn
  • 1 lemon
  • 60ml (1/4 cup) olive oil
  • 1 garlic clove, crushed
  • 20.00 ml drained capers, coarsely chopped
  • 5.90 gm Dijon mustard (see note)
Instructions:
  • For the dressing, zest the lemon finely and squeeze its juice into a bowl. Whisk together the lemon zest, lemon juice, oil, garlic, capers, and mustard. Season to taste with salt and pepper.
  • In a large non-stick frying pan over medium heat, heat oil. Cook salmon for 4 minutes on each side. Place on a plate and cool slightly. Flake into large pieces.
  • In a large bowl, mix together salmon, lettuce, cucumber, avocado, chickpeas, onion, and mint. Serve on plates and drizzle with dressing.

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