Salmon, Avocado, Watercress and Pumpkin Seed Salad

A nutritious salad featuring poached salmon, creamy avocado, peppery watercress, and smoky toasted pumpkin seeds for a quick, healthy meal.

Healthy Seafood High Protein Dairy Free Gluten Free Salad

Estimated Nutrition

Calories

493.2

kcal / serving

986.4 kcal total

Carbs

7.1g

per serving

14.2 g total

Fat

36.4g

per serving

72.8 g total

Protein

34.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Apple Cider Vinegar

organic cloudy

Fruits

piece

Avocado

small ripe

Liquids

12.3

Lime Juice

NutsSeeds

tsp

tsp

tbsp

tsp

to taste

OilsFats

tbsp

Rapeseed Oil

cold-pressed or extra-virgin olive oil

Seafood

250

Salmon Fillets

wild Alaskan

Vegetables

piece

Spring Onions

trimmed

100

Watercress

Method

Place salmon in a 20cm frying pan and cover with cold water.

Add spring onions, peppercorns, lime juice, and salt, then bring to a boil.

Turn fillets over, remove from heat, and let stand for 7 minutes.

Remove salmon from liquid and allow it to cool completely.

Toast pumpkin seeds in a dry frying pan until darkened and fragrant.

Toss watercress with cider vinegar in a large bowl.

Tear the cooled salmon into bite-sized pieces and add to the bowl.

Add avocado flesh, oil, more salt, and half the seeds.

Toss gently and scatter the remaining pumpkin seeds on top.