Salmon, avacodo, walnut and beetroot salad Recipe

Name: Salmon, avacodo, walnut and beetroot salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 paves of salmon; 1 whole little gem lettuce; 3 beetroot; 1 chopped walnuts; 1 chilli flakes; 1 salt and pepper; 1 olive oil; 1 basil; 1 whole tomatoe; 1 avacodo

Servings: persons

1
Preheat the oven to 250c
2
Drizzle a tiny amount of olive oil on skin of salmon then add salt and chilli flakes, sear skin for 1 minute.
3
Wrap salmon in tinfoil then transfer to oven for 30 minutes
4
mix beetroot, walnuts, tomato, lettuce, basil and 1 1/2 of the avocado together with a dash of olive oil.
5
Put all salad ingredients on a plate then transfer salmon on top of salad, finish up by slicing the rest of the avacodo and placing it on top of salmon.
6
season with salt and pepper.

510

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: 2 paves of salmon, 1 whole little gem lettuce, 3 beetroot, 1 chopped walnuts, and more.

Yes, Salmon, avacodo, walnut and beetroot salad 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.

Salmon, avacodo, walnut and beetroot salad

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