0 from 12 votes
Salmon, Avocado and Potato Salad
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!
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
Ingredients
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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.