Avocado, paw-paw and seared salmon salad

Avocado, paw-paw and seared salmon salad

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  • 2
  • Health conscious Heart friendly Pescatarian
  • 15 minutes


  • 400 g salmon
  • 2 T olive oil
  • 1 small paw-paw, cubed
  • 100 g rocket
  • 1 ripe avocado, peeled, stoned and quartered
  • 1 T red wine vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 20 g fat free cottage or cream cheese
  • Shoestring chips, for serving

Cooking Instructions

Heat a pan over a high heat. Rub the salmon with 2 t olive oil, then sear on both sides in the hot pan.

Dress the paw-paw, rocket and avocado with the vinegar and remaining olive oil. Season with salt and pepper.

Place the salmon on top of the avocado and paw-paw mixture and top with a quenelle of cottage or cream cheese.

Serve with shoestring chips.

Andrew Atkinson Recipe by: Andrew Atkinson
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