Salmon & avocado salad with cucumber & chickpeas

title="Salmon & avocado salad with cucumber & chickpeas"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-avocado-salad-with-cucumber-amp-chickpeas.jpg" srcset="https://img.taste.com.au/6e16ytTW/w720-h480-cfill-q80/taste/2016/11/salmon-avocado-salad-with-cucumber-chickpeas-76508-1.jpeg 720w, https://img.taste.com.au/UNAqEQk1/w643-h428-cfill-q90/taste/2016/11/salmon-avocado-salad-with-cucumber-chickpeas-76508-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & avocado salad with cucumber & chickpeas"
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• 0:28 Prep


• 0:08 Cook


• 
  4 Servings


• Capable cooks

Save money and still enjoy the finer things in life, such as fresh salmon, avocado and caper dressing.

Featured in
Salad recipes, Spring recipes

Ingredients

• 2 teaspoons 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


• 2 tablespoons fresh mint leaves, coarsely torn

Dressing

• 1 lemon


• 60ml (1/4 cup) olive oil


• 1 garlic clove, crushed


• 1 tablespoon drained capers, coarsely chopped


• 1 teaspoon Dijon mustard (see note)

Method

• 
  
  
  Step 1
  
  
  
  
  To make the dressing, finely grate the rind of the lemon. halve and juice the lemon. Whisk the lemon rind, lemon juice, oil, garlic, capers and mustard in a bowl. Taste and season with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat the oil in a large non-stick frying pan over medium heat. Add the salmon and cook for 4 minutes each side. Transfer to a plate and set aside to cool slightly. Flake into large pieces.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine salmon, lettuce, cucumber, avocado, chickpeas, onion and mint in a large bowl. Divide among serving plates. Drizzle over the dressing to serve.
  
  
  

Nutrition

• 2274 kj

  Energy




• 41g

  Fat Total




• 8g

  Saturated Fat




• 6g

  Fibre




• 30g

  Protein




• 65mg

  Cholesterol




• 254.38mg

  Sodium




• 3g

  Carbs (sugar)




• 12g

  Carbs (total)

All nutrition values are per serve

Notes

Use gluten-free mustard if you want this recipe to be gluten free.

For the kids, replace the canned chickpeas with bought or homemade croutons.

With a twist: Chicken & avocado salad with honey-mustard dressing: Omit the capers. Replace the salmon with single chicken breast fillets. Replace the Dijon mustard with honey wholegrain mustard.

• Author: Heidi Flett


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au