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 to celebrate the best of the season!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
• 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.
• Meanwhile, roughly chop cos lettuce.
• Slice avocado in half, scoop out flesh and roughly chop.
• Cut nectarine into 2cm wedges, carefully removing the seed.
• In a large bowl, combine Dijon mustard (see ingredients), a drizzle of
olive oil and vinegar. Set aside.
• 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 with salt and
pepper.
• 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!
• To the bowl with Dijon vinaigrette, add cos, avocado, nectarine and steamed green beans. Toss to combine and season to taste.
• Remove skin and flake salmon into bite-size pieces.
• Divide nectarine cos salad between bowls and top with flaked salmon to serve. Enjoy!
