Poached salmon, prawn and avocado salad recipe Recipe

Name: Poached salmon, prawn and avocado salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) salmon fillet; 100 g (3.5oz) rocket; 1 bulb fennel, trimmed and thinly sliced; 1 bunch spring onions, trimmed and thinly sliced; 20 cherry tomatoes, halved; 1 avocado, peeled, pitted and sliced; 350 g (12.3oz) large cooked peeled prawns, thawed if froen; 2 tbsp lemon juice; 4 tbsp mayonnaise; 2 tbsp green pesto sauce

Servings: persons

500 g (17.6oz) salmon fillet
100 g (3.5oz) rocket
1 bulb fennel, trimmed and thinly sliced
1 bunch spring onions, trimmed and thinly sliced
20 cherry tomatoes, halved
1 avocado, peeled, pitted and sliced
350 g (12.3oz) large cooked peeled prawns, thawed if froen
2 tbsp lemon juice
4 tbsp mayonnaise
2 tbsp green pesto sauce

1
Preheat the grill.
2
Arrange the salmon fillets on the grill rack and cook for 6 to 8 minutes, or until the flesh is opaque and flakes easily.
3
Set to one side to cool.
4
In a large salad bowl, mix together the rocket, fennel, spring onions, cherry tomatoes, avocado and prawns.
5
Break up the salmon into large chunks, removing any skin, and add to the mixture.
6
Share between four serving plates or bowls and sprinkle the lemon juice on top.
7
Season with a little salt and pepper to taste.
8
Mix the mayonnaise and pesto sauce together and serve with the salad.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g (17.6oz) salmon fillet, 100 g (3.5oz) rocket, 1 bulb fennel, trimmed and thinly sliced, 1 bunch spring onions, trimmed and thinly sliced, and more.

Yes, Poached salmon, prawn and avocado salad recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poached salmon, prawn and avocado salad recipe

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