You're using an outdated browser. Please upgrade your browser or activate Google Chrome Frame to improve your experience.
1 teaspoon oil
300g skinless salmon fillet, pin-boned
½ teaspoon sea salt
1 head lettuce (oakleaf or butter lettuce), leaves removed and washed
1 punnet cherry tomatoes, halved
½ cup sprouts
1 cucumber, sliced
½ cup sliced red cabbage
1 avocado, sliced
2 tablespoons Newman’s Own Honey, Apple & Cider Vinegar Dressing
Dill, to garnish
Heat a frypan over medium heat. Add the oil and salmon fillet, and sprinkle with sea salt. Cook for 4 minutes, before turning the salmon and cooking for a further 3 minutes. Remove from the pan and set aside.
To two serving bowls, arrange the lettuce, cherry tomatoes, sprouts, cucumber, red cabbage and avocado. Drizzle with Newman’s Own Honey, Apple & Cider Vinegar Dressing. Flake the salmon over the bowls, and garnish with dill to serve.