Japanese-style salmon and avocado salad recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 500 calories / serving
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This rainbow coloured salad really tastes as good as it looks; flaky salmon tossed with creamy avocado, crunchy veggies and finished off with a drizzle of punchy ginger and soy dressing. Heaven in a bowl.

  1. Heat the oil in a nonstick frying pan. Add the salmon, skin-side down, and cook for 4-5 minutes. Turn and cook for a further 3 minutes, or until just cooked through. Transfer to a plate or board and remove and discard the skin. Flake the fish into large chunks.
  2. Meanwhile, combine the dressing ingredients in a jug. Set aside.
  3. In a large bowl, toss the avocado, radish, spring onion and watercress.
  4. Divide the salad mixture and flaked salmon between 4 bowls. Drizzle over the dressing and top with a sprinkling of toasted sesame seeds.

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  • Ingredients

  • 1 tbsp vegetable oil
  • 1 x 500g pack boneless half salmon side, skin-on
  • 2 avocados, cut into chunks
  • 1 x 240g pack radishes, topped and quartered
  • bunch spring onions, sliced
  • 1 x 85g bag watercress
  • 2 tsp sesame seeds, toasted
  • For the dressing

  • 25g (1oz) piece fresh ginger, finely grated
  • 5 tbsp lemon juice
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp sesame oil
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  • Energy 2070kj 500kcal 25%
  • Fat 40.9g 58%
  • Saturates 8.1g 41%
  • Sugars 3g 3%
  • Salt 1g 16%

of the reference intake
Carbohydrate 4.3g Protein 28.7g Fibre 1.4g

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