Salmon & Avocado Chopped Salad
gluten-free | dairy-free | egg-free
- 1 Tassal Tassie Fresh Salmon Fillet skin-off
- 1 cup cos lettuce shredded
- 1 cup kale chopped
- 5-7 cherry tomatoes halved
- ½ cup chickpeas
- ¼ avocado diced
- 5 pecans roughly chopped
- Salt & pepper to season
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar Juice of ½ lemon
Heat 1 tsp olive oil in a fry pan and cook the salmon fillet, 4-5 mins each side.
Once the salmon is cooked, flake the salmon fillet into a bowl with a fork and set aside.
For the dressing, mixing the oil, vinegar and lemon in a bowl.