About the Recipe
"OMG this salad is so fast, so delicious, and is literally one of the few things my partner ever actually requests, specifically, for dinner." That's what Nesse tells us about this recipe. Top tip: You don't need to do anything to your salmon before baking. We literally throw it on a tray covered in parchment paper, and stick it in the over for 15 minutes and that's it. No seasoning, no nothing. (Though you can, of course, season it to your heart's conteent if yo wish!)
8 oz. salmon cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
3 cups cucumber chopped
3 cups red bell peppers chopped
¾ cup red onions chopped
1 medium avocado chopped
4 cups lettuce chopped
1 tbsp fresh parsley chopped
2-3 tbsp olive oil
juice of one lemon
sea salt and pepper to taste
Preheat oven to 200 celcius and bake salmon according to size using.
Meanwhile, in a mason jar (or, if you're Nesse, a coffee mug), add olive oil, lemon and seasonings and shake/stir vigorously, tasting a few times until you get the flavour balance you prefer.
Get to chopping those veggies!
Then, in a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, fresh parsley, lettuce*, and avocado.
Mix everything together until combined.
* IF you are batch cooking this (it will last 3 - 5 days in the fridge in an air tight container), keep the lettuce out of the mix. Letuce will go soggy, so best to add it to the salmon mixture before serving,