Flaked Salmon & Nectarine Cos Salad
with Avo, Green Beans & Dijon Vinaigrette
This vibrant, effortless salad is the perfect way to welcome warmer weather, pairing flaky salmon with a colourful medley of fresh ingredients like cos lettuce, steamed green beans, creamy avocado and slices of juicy nectarine. A tangy Dijon vinaigrette pulls this meal together for a meal that celebrates the best of the season!
This recipe is under 650kcal per serving.
Tags:
Calorie Smart
Allergens:
Fish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 packet
Green beans
1
Cos Lettuce
1
Avocado
1
Nectarine
1 packet
Dijon Mustard
280 g
Salmon
(Contains: Fish; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Calories613 kcal
Energy (kJ)2560 kJ
Fat68.9 g
of which saturates5.7 g
Carbohydrate8.7 g
of which sugars6.3 g
Dietary Fibre5.9 g
Protein30.7 g
Cholesterol1.1 mg
Sodium202 mg
Potassium117 mg
Calcium1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Trim and halve green beans.
- Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes.
- Drain green beans, then return to the bowl and allow to cool slightly.
2
- Meanwhile, roughly chop cos lettuce.
- Slice avocado in half, scoop out flesh and roughly chop.
- Cut nectarine into 2cm wedges, carefully removing the stone.
- In a large bowl, combine Dijon mustard, a drizzle of olive oil and vinegar. Set aside.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- To the bowl with Dijon vinaigrette, add cos, avocado, nectarine and steamed green beans. Toss to combine and season to taste.
- Flake salmon into bite-size pieces.
- Divide nectarine salad between bowls and top with salmon to serve. Enjoy!
