Salmon, Avocado and Potato Salad

A deliciously simple, nutritious, and yet surprisingly substantial meal, this Salmon, Avocado and Potato Salad is perfect for a quick and easy lunch or light supper. Especially as it can made in well under 30 minutes!

📝 Ingredients

• 4 salmon fillets
• 300 g new potatoes ((I like the Charlotte variety))
• 2 little gem lettuces (or similar) (sliced thickly)
• 12 thick slices of cucumber (halved)
• 20 cherry tomatoes
• 1 avocado (cut into bite-sized pieces)
• 1 teaspoons dijon mustard
• 1 teaspoons runny honey
• 2 tablespoons white wine vinegar (or apple cider vinegar)
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Put the new potatoes in a large saucepan and pour over boiling water. Bring back to the boil and then turn down the heat and simmer on a very low heat for 20 minutes, until cooked. Tip into a sieve to drain and then rest the sieve over the saucepan to steam dry and cool slightly.
2. 2After 5 minutes, bring a second pan of water up to the boil, then gently lower the salmon fillets into the water and simmer for 10 minutes. Tip into a sieve to drain and then rest the sieve over the saucepan to steam dry and cool slightly.
3. 3While the potatoes and salmon are cooking, make the dressing. Put the mustard, honey, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
4. 4Now you can begin to construct the salad. Divide the lettuce leaves between 4 plates. Scatter over the cucumber, cherry tomatoes and avocado.
5. 5Peel the skin off the salmon and then flake it and scatter the flakes over the rest of the salad.
6. 6Halve the potatoes and tip them back into the pan. Drizzle over a couple of tablespoons of dressing and swirl the pan so they get coated. Arrange the potatoes on the salad.
7. 7Finally, drizzle the rest of the dressing over the salad and serve!