Salmon, spinach, avocado & asparagus salad

title="Salmon, spinach, avocado & asparagus salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-spinach-avocado-amp-asparagus-salad.jpg" srcset="https://img.taste.com.au/7vSrVUDY/w720-h480-cfill-q80/taste/2016/11/salmon-spinach-avocado-asparagus-salad-8992-1.jpeg 720w, https://img.taste.com.au/E_fZFQFI/w643-h428-cfill-q90/taste/2016/11/salmon-spinach-avocado-asparagus-salad-8992-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon, spinach, avocado & asparagus salad"
/>

(3) Rate it

• 0:10 Prep


• 0:02 Cook


• 
  2 Servings


• Capable cooks

Beautiful pink salmon tastes fantastic on this fresh seasonal salad.

Featured in
Cooking for 1 or 2, Asparagus recipes

Ingredients

• 1 bunch asparagus, ends trimmed


• 200g roasted salmon fillet, flaked


• 150g baby spinach leaves


• 1 avocado, flesh sliced


• 1 tablespoon olive oil


• 2 tablespoons lime juice


• 2 teaspoons brown sugar


• Sesame seeds, to garnish

Method

• 
  
  
  Step 1
  
  
  
  
  Blanch the asparagus in a pan of boiling water for 2 minutes. Drain, refresh under cold water then drain once again. Pat dry.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  For the dressing, whisk together the olive oil, lime juice and sugar in a bowl. Season with salt and pepper.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the asparagus, salmon, spinach and avocado in a large bowl.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Toss the dressing through the salad and sprinkle with sesame seeds.
  
  
  

• Low carb


• Low sodium


• Low sugar

Nutrition

• 2458 kj

  Energy




• 47g

  Fat Total




• 10g

  Saturated Fat




• 6g

  Fibre




• 33g

  Protein




• 76mg

  Cholesterol




• 73.68mg

  Sodium




• 5g

  Carbs (sugar)




• 5g

  Carbs (total)

All nutrition values are per serve

• Author: Chrissy Freer


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au