Sunshine Citrus Salmon Salad with Avocado

Ingredients

• Salmon fillets, skin on or off250 g
• Mixed salad leaves100 g
• Avocado1 ripe
• Orange1/2
• Grapefruit1/4
• Red onion, thinly sliced1/4 medium
• Fresh dill, chopped1 tbsp
• Olive oil2 tbsp
• Lemon juice1 tbsp
• Salt and black pepperto taste

Method

1. 1

   Preheat oven to 200°C (390°F) or pan-fry the salmon.

2. 2

   Season salmon fillets with salt and pepper. Bake for 10-12 minutes, or pan-fry for 4-5 minutes per side, until cooked through and flaky. Let cool slightly and flake into pieces.

3. 3

   While salmon cooks, prepare the dressing: whisk together olive oil, lemon juice, a pinch of salt, and pepper in a small bowl.

4. 4

   Peel and segment the orange and grapefruit, catching any juice for the dressing if desired.

5. 5

   In a large bowl, combine mixed salad leaves, sliced red onion, and fresh dill. Add the flaked salmon.

6. 6

   Halve, pit, and slice the avocado. Add to the salad with citrus segments.

7. 7

   Drizzle the dressing over the salad and gently toss. Serve immediately.