A deliciously simple, nutritious, and yet surprisingly substantial meal, this Salmon, Avocado and Potato Salad is perfect for a quick and easy lunch or light supper. Especially as it can made in well under 30 minutes!
Never go to the supermarket hungry…
I came up with this lovely Salmon, Avocado and Potato Salad in the middle of the supermarket one day when I had (rather stupidly) gone to the shops late morning and I was absolutely ravenous. While I was mid-shop, I started dreaming up a salad involving salmon and avocado and a honey and mustard dressing.
I threw all the necessary ingredients into my trolly and whizzed through the checkout in double quick time, then hurried home to make it – and it was awesome. Insanely simple, but then so many of the best recipes are. And just perfect for lunch or a light dinner.
This salad is a complete meal just as it is, but if you want to make it more substantial, serve it with some crusty bread on the side.
Make this salad even easier!
To make this Salmon, Avocado and Potato Salad recipe even easier, you could buy ready poached salmon fillets, but I find poaching my own tastes better and is hardly any effort.
Alternatively you could use tinned salmon.
A great way to use up leftovers
This Salmon, Avocado and Potato Salad is also a great way to use up your leftovers. If you have done a lovely side of salmon at the weekend, you could absolutely use the leftovers in this recipe.
This recipe is also a great way of using up leftover new potatoes.
Make it your own
This recipe is so adaptable.
You could swap the cooked salmon for cooked tuna, chicken, turkey or ham.
You could make this veggie by swapping the salmon for feta cheese, a tin of your favourite beans, Quorn pieces or tofu.
You could swap the potatoes for rice, pasta or even cooked sweet potato.
And you could swap the suggested salad veggies for any salad veggies you like (or have lurking at the back of the fridge) – for example, green beans, (bell) peppers, raw carrots or cooked beetroot.
What to drink with Salmon, Avocado and Potato Salad?
A light, crisp, fresh white wine, such as Chablis or Sancerre, is the perfect match for this Salmon, Avocado and Potato Salad. Other good options include: Pinot Grigio, Albarino, Chenin Blanc or a crisp Sauvignon Blanc from somewhere like New Zealand or Chile.
Will this salad taste good the next day?
Well that depends. If you make this salad as written below, then no – the lettuce will go soggy and unpleasant. This version of the salad is best eaten as soon as you have made it.
However, if you leave the lettuce out (and maybe add in something which doesn’t go soggy, like green beans, cooked beetroot or peppers instead), then this salad will taste great the next day. In fact it’s a great option for making the night before to take to work the next day.
Alternatively, you could make the salad as per the instructions below, but not mix the dressing in until just before you are about to eat it. That way the lettuce will not go all soggy.
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Salmon, Avocado and Potato Salad
Salmon, Avocado and Potato Salad
- 4 salmon fillets
- 300 g new potatoes (I like the Charlotte variety)
- 2 little gem lettuces (or similar) sliced thickly
- 12 thick slices of cucumber halved
- 20 cherry tomatoes
- 1 avocado cut into bite-sized pieces
Honey Mustard Dressing (see notes)
- 1 teaspoons dijon mustard
- 1 teaspoons runny honey
- 2 tablespoons white wine vinegar (or apple cider vinegar)
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Put the new potatoes in a large saucepan and pour over boiling water. Bring back to the boil and then turn down the heat and simmer on a very low heat for 20 minutes, until cooked. Tip into a sieve to drain and then rest the sieve over the saucepan to steam dry and cool slightly.
- After 5 minutes, bring a second pan of water up to the boil, then gently lower the salmon fillets into the water and simmer for 10 minutes. Tip into a sieve to drain and then rest the sieve over the saucepan to steam dry and cool slightly.
- While the potatoes and salmon are cooking, make the dressing. Put the mustard, honey, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
- Now you can begin to construct the salad. Divide the lettuce leaves between 4 plates. Scatter over the cucumber, cherry tomatoes and avocado.
- Peel the skin off the salmon and then flake it and scatter the flakes over the rest of the salad.
- Halve the potatoes and tip them back into the pan. Drizzle over a couple of tablespoons of dressing and swirl the pan so they get coated. Arrange the potatoes on the salad.
- Finally, drizzle the rest of the dressing over the salad and serve!
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