Salmon, Avocado, and Cucumber Salad with Olive Oil

Indulge in one of our kitchen's favorite spring meals: this Salmon, Avocado, and Cucumber Salad. Transformed by Il Fusti Harvest Estate Olive Oil, it adds a beautiful touch to healthy ingredients. Easy and delicious, it's the perfect dish to celebrate the season's warmer weather. Try it yourself!

Ingredients

For the Salad

• 4 skinless salmon fillets, approx 100g each
• 3 avocados
• 1 cucumber
• 400g bag mixed salad leaves
  
  

For the dressing

• 4 tbsp chopped mint
• Grated zest 1 and juice of limes
• 2 tsp clear honey
• 3 tbsp of Il Fusti Harvest Estate Olive Oil, plus a little extra for the salmon

Instruction

1. Season the salmon, then rub with Il Fusti Harvest Estate Olive Oil,. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
2. Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

This recipe was adapted and directly sourced from BBCGoodFood.com