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Continuing the Mediterranean diet from your first week’s recipe, is your tasty Salmon and Avocado salad. Loaded with goodness, protein and healthy fats it’s the perfect addition to your suite of recipes.
- PREP TIME: 10 mins
- COOK TIME: 10 mins
- TOTAL TIME: 20 mins
- SERVINGS: 2 servings
Ingredients
- 4 cups baby spinach
- 2 tomatoes, chopped
- 1 avocado, diced
- 1 cucumber, peeled and sliced
- 1/4 cup red onion, chopped
- 2 tablespoon olive oil
- 2 salmon filets
- salt and pepper, to taste
Method
- Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
- Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.
- Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.
- Mix the dressing ingredients (below) together in a small bowl, whisk together and drizzle on top.
NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
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