A clean, sharp salad that is sure to become a summer favourite and perfectly compliments the creamy dressing and rich salmon. This delicious leftovers idea from our fennel and tarragon poached salmon dish. If you'd like to make it from scratch you'll need 200g (7oz) of salmon.
Place the sliced cucumber in a small bowl and mix in the salt, sugar and white wine vinegar and leave to marinate for 10 minutes. Meanwhile, in a small bowl, combine the yogurt, basil and mint. Season with salt and pepper and set aside.
Halve the avocado and remove the stone. Peel away the skin and slice. On two plates, layer the cucumber, watercress and avocado. Flake over the salmon and drizzle over the dressing. Serve immediately.
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Please note that 200g (7oz) of salmon is not included in the shop ingredients list so you will need to enter the product in your shopping basket.