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Ingredients:
- New Potatoes – 500 gms
- Salmon Steaks – 4
- Avocado – 1
- Juice of 1/2 Lemon
- Baby Spinach Leaves – 50 gms
- Mixed Small Salad Leaves – 125 gms
- Cherry Tomatoes – 12, halved
- Walnuts – 50 gms, halved
For the Dressing:
- Unsweetened Clear Apple Juice – 3 tblsp
- Balsamic Vinegar – 1 tsp
- Black Pepper – 1 tsp, freshly ground
Method:
- Cut the potatoes into bite-sized pieces.
- Put them into a saucepan and cover with cold water.
- Bring it to a boil, then reduce the heat, cover and simmer for 10 to 15 minutes or until just tender.
- Drain and keep warm.
- Preheat the grill to medium.
- Cook the salmon steaks under the grill for 10 to 15 minutes, turning halfway through cooking.
- Remove and keep warm.
- Cut the avocado in half, remove and discard the stone and peel the flesh.
- Cut the avocado flesh into slices and coat in the lemon juice to prevent it from discolouring.
- Toss the spinach leaves and mixed salad leaves together in a large serving bowl until combined.
- Divide between serving plates.
- Arrange cherry tomato halves on each plate of salad (equally).
- Remove and discard the skin and any bones from the salmon.
- Flake the salmon and divide between the plates along with the potatoes.
- Sprinkle the walnuts over the salads.
- To make the dressing, mix the apple juice and vinegar together in a small bowl and season well with pepper.
- Drizzle over the salads.
- Serve immediately.
