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Buddha bowl with flaked salmon, avocado and honey, apple & cider vinegar dressing


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.
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