Seared salmon, strawberry and broad bean salad

Seared salmon, strawberry and broad bean salad

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  • 4
  • Dairy free Fat conscious Health conscious
  • 10 minutes
  • 5 minutes
  • Paul Cluver Pinot Noir 2010


  • 2 T olive oil
  • Lightly smoked salmon 2 sides, skin removed and cut into large chunks
  • 80 g broad beans, blanched and podded
  • 180 g peas, blanched
  • 2 avocados, quartered
  • 125 g strawberries, sliced
  • 100 g feta, crumbled
  • Mint and pea shoots, to garnish

Cooking Instructions

Heat the olive oil in a large frying pan over a high heat. When the oil starts to smoke, sear the salmon pieces for 30 seconds on each side until golden brown.

Arrange the remaining ingredients in a serving bowl and top with pieces of seared salmon.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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