Salmon, Watercress, and Avocado Salad
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Salmon, Watercress, and Avocado Salad

Salmon, Watercress, and Avocado Salad

Ingredients

Method

  • 2 x salmon fillets
  • 2 trimmed spring onions
  • 1 tsp black peppercorns
  • 2 1⁄2 tsp lime juice
  • 2 tsp sea salt flakes
  • 3 tbsp pumpkin or sunflower seeds
  • 100g watercress
  • 1 tsp cider vinegar
  • 1 avocado
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Put the salmon fillets in a small frying pan, and cover with cold water. Add the spring onions, peppercorns, lime juice, and salt, and bring up to the boil. Once boiling, remove from the heat, and leave to stand for 7-8 minutes, then remove the salmon and leave to one side. The fish will continue to cook inside until completely cooled (which will take about 40 minutes), and will be beautifully tender.
  • Toast the pumpkin seeds for a few minutes in a dry pan, and remove. Put the watercress in a large salad bowl, and toss with the vinegar. Chop or shred the cooled salmon, and add to the salad, along with sliced or chopped avocado, and all the other ingredients.
30 mins
1 serving
This recipe pairs perfectly with the Babo Rosé 2019 from Tuscany, Italy.

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