Recipes › Lunch

• Lunch
• 22 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Salmon and avocado salad

Keto salad of roast salmon, avocado, cucumber and leaves.

Calories

605

Protein

35 g

Carbs

14 g

Fat

47 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Salmon fillet
• 1 Avocado
• 1 Cucumber
• 100 g Mixed salad leaves
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tbsp Pumpkin seeds

Contains: Fish. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Roast the salmon on a lined tray for 12 minutes until it flakes easily. Cool slightly and flake into large pieces.
2. Slice the cucumber and avocado.
3. Whisk the oil and lemon juice and toss with the salad leaves, cucumber and avocado.
4. Divide between plates, top with the salmon and sprinkle with the pumpkin seeds.

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