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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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