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Salmon and Avocado Rainbow Salad
February 19, 2024
- 2 ASC labeled fresh or thawed salmon fillets
- 1 pack microwavable quinoa or other wholegrain such as rice
- 2 handfuls purple; green salad leaves
- 1/4 cucumber, thinly sliced
- 2 handfuls of cherry tomatoes, halved
- A large handful of pitted olives
- 1/2 a large or 1 small avocado, sliced
- Juice of 1/2 lemon
- 1 small handful fresh basil, finely chopped
- 1 tbsp extra virgin olive oil
Ingredients
Easy
Instructions / Directions
Serves: 2- Place the salmon in an oven-proof dish and cook at 356°F for 12-15 minutes until cooked through – or use an air-fryer, microwave or frying pan and cook accordingly. Remove the skin after cooking and divide into bite-sized pieces.
- Heat the quinoa in the microwave according to packet instructions.
- Place the salad leaves, tomatoes, cucumber, and olives in two bowls, mix lightly, and top with the quinoa, salmon pieces, and avocado.
- Combine the lemon juice, basil, and olive oil in a small dish or jug to make a dressing and drizzle over each salad.
- Enjoy (alfresco ideally!)
Recipe courtesy of Nic’s Nutrition.