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How to make Salmon & avocado salad with cucumber & chickpeas

Yield = 4
Prep time: 0:28
Cook time: 0:08
Total time: 0:36

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.