Salmon, Avocado and Potato Salad

Name: Salmon, Avocado and Potato Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 people
Ingredients: 4 salmon fillets; 300 g new potatoes; 2 little gem lettuces (or similar); 12 thick slices of cucumber; 20 cherry tomatoes; 1 avocado; 1 teaspoons Dijon mustard; 1 teaspoons runny honey; 2 tablespoons white wine vinegar (or apple cider vinegar); 4 tablespoons extra virgin olive oil; salt and pepper to taste

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 people
Calories
637 kcal
Course
Main Course
Cuisine
Fusion, French, British

Salmon, Avocado and Potato Salad

Nash Knight

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A deliciously simple, nutritious, and yet surprisingly substantial meal, this Salmon, Avocado and Potato Salad is perfect for a quick and easy lunch or light supper. Especially as it can made in well under 30 minutes!

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Ingredients

Servings

Salmon, Avocado and Potato Salad

4 salmon fillets
300 g new potatoes (I like the Charlotte variety)
2 little gem lettuces (or similar) sliced thickly
12 thick slices of cucumber halved
20 cherry tomatoes
1 avocado cut into bite-sized pieces

Honey Mustard Dressing (see notes)

1 teaspoons Dijon mustard
1 teaspoons runny honey
2 tablespoons white wine vinegar (or apple cider vinegar)
4 tablespoons extra virgin olive oil
salt and pepper to taste

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Instructions

Put the new potatoes in a large saucepan and pour over boiling water. Bring back to the boil and then turn down the heat and simmer on a very low heat for 20 minutes, until cooked. Tip into a sieve to drain and then rest the sieve over the saucepan to steam dry and cool slightly.
After 5 minutes, bring a second pan of water up to the boil, then gently lower the salmon fillets into the water and simmer for 10 minutes. Tip into a sieve to drain and then rest the sieve over the saucepan to steam dry and cool slightly.
While the potatoes and salmon are cooking, make the dressing. Put the mustard, honey, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
Now you can begin to construct the salad. Divide the lettuce leaves between 4 plates. Scatter over the cucumber, cherry tomatoes and avocado.
Peel the skin off the salmon and then flake it and scatter the flakes over the rest of the salad.
Halve the potatoes and tip them back into the pan. Drizzle over a couple of tablespoons of dressing and swirl the pan so they get coated. Arrange the potatoes on the salad.
Finally, drizzle the rest of the dressing over the salad and serve!

Notes

This recipe gives enough dressing for quite a lightly dressed salad. If you like lots of dressing on your salad, I suggest you double the quantities.
This dressing is so lovely, you might just want to double or triple the quantities and save the rest in the fridge for another day.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 637kcal (32%) Carbohydrates 42g (14%) Protein 43g (86%) Fat 34g (52%) Saturated Fat 5g (25%) Cholesterol 94mg (31%) Sodium 126mg (5%) Potassium 2836mg (81%) Fiber 12g (48%) Sugar 17g (34%) Vitamin A 2424IU (48%) Vitamin C 69mg (77%) Calcium 175mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 637 kcal

% Daily Value*

Calories	637kcal	32%
Carbohydrates	42g	14%
Protein	43g	86%
Fat	34g	52%
Saturated Fat	5g	25%
Cholesterol	94mg	31%
Sodium	126mg	5%
Potassium	2836mg	60%
Fiber	12g	48%
Sugar	17g	34%
Vitamin A	2424IU	48%
Vitamin C	69mg	77%
Calcium	175mg	18%
Iron	5mg	28%