Salmon & Avocado Salad

Serves 2

Ingredients

• 11 ounces salmon fillet
• 1 ripe avocado
• 5 ounces cherry tomatoes, halved
• ⅓ small red onion, thinly sliced
• 1 Persian cucumber, sliced
• 1 handful of romaine (optional if you prefer without)
• 1 lemon, juiced
• 3 tablespoons extra virgin olive oil

Method

1. Cook the salmon: Season the salmon fillet with salt and pepper.
2. Heat a drizzle of the 3 tablespoons extra virgin olive oil in a pan over medium-high heat and cook the salmon for 5 minutes per side, or until cooked to your liking. Remove salmon from the pan and let it rest for a couple of minutes, then flake it into large chunks.
3. While the salmon cooks, halve, pit, and slice the 1 ripe avocado.
4. Whisk together the lemon juice and remaining 3 tablespoons extra virgin olive oil with a pinch of salt and pepper.
5. Combine the avocado, tomatoes, and red onion in a bowl. Top with the flaked salmon, drizzle over the dressing, and toss gently to combine