Coconut Poached Salmon & Avocado Salad
Up your lunch game and say good-bye to boring, bland salads and hello to this beautiful, flavourful, quick and easy salmon and avocado salad, packed full of fibre, protein and healthy fats this salad is a beautiful marriage of two superfoods. It's so simple and just a little bit fancy, it can easily be taken from lunch to an impressive dinner party appetizer.
Remember when you were little and your mum said fish is 'brain food'? Well she was right, salmon has to known to improve brain function, reduce depressive symptoms, decrease anxiety and slow down age-related memory loss. This nutritional powerhouse is loaded with all the good stuff, B vitamins, potassium, selenium, omega-3 fatty acids, and really packs in a massive punch of protein.
Your body requires protein to heal, protect bone health and prevent muscle loss. Salmon packs a whopping 22–25 grams of protein per 100g serving.
The other star of this show is avocado, and this fruit (yes avocado is a fruit), is really having a massive moment in the spotlight lately (avocado toast, anyone?). Packing more potassium than bananas and loaded with heart-healthy monounsaturated fatty acids this fibre full green goddess is a delicious and nutritious addition to any recipe, adding a creaminess that tastes so good, it should be sinful.
Coconut Poached Salmon & Avocado Salad
Serves: 2 Regular Serves, 4 Tiny Tummy Serves
Nutritional Information
Calories: 152
Carbs: 4.1g
Fat: 10.4g
Protein: 11.5g
Ingredients
1 medium avocado (I prefer Hass for flavour and the harder skin for using as a serving bowl)
50g radish
1 celery stalk
1/2tsp salt
200g salmon fillet
2 tsp lime juice
20g coriander (optional)
60ml light coconut milk*
Instructions
In a small pot, pour in the coconut milk, along with 1tsp of lime juice and 1/2tsp of salt.
Chop the salmon into bite-sized pieces and add to the pot.
Place over a medium heat until it starts to bubble. Stir frequently until the salmon is cooked through (about 2-3 minutes).
Remove from the heat and transfer the mixture to a bowl to cool.
Add the radish, celery and coriander (if using) to the salmon mixture.
Halve the avocados lengthwise and remove the pits.
Using a small, sharp knife, score the flesh of the avocado lengthwise and then across. Scoop the cubes of avocado into the bowl.
Toss or gently fold the avocado into the salmon mixture.
Place approximately 1/2-cup of the salmon-avocado mixture into the avocado skin.
Drizzle with the remaining lime juice, garnish with coriander and serve.
* If you prefer full-fat coconut milk, adjust the macros to suit.