Salmon, avocado & bean salad with mango, chilli & lime dressing

Salmon, avocado & bean salad with mango, chilli & lime dressing

From
Grains
Serves
4 as a starter or light lunch
Prep
15 mins
Cooking time
5 mins
Photographer
Deidre Rooney

Beautiful looking, this salad is very healthy too. If you want to ring the changes, replace the mango with pink grapefruit – this also makes a very pretty dish. A salad of brown rice, or some vinegared sushi rice is lovely served alongside.

From the grocer

Ingredients

Quantity Ingredient
60ml rice vinegar
60ml light olive oil
1 1/2 tablespoons caster sugar, or to taste
salt and freshly ground pepper

From the greengrocer

Quantity Ingredient
3 limes, juiced
1 lime, zested
2.5cm cube fresh ginger, finely grated
1 garlic clove, crushed
1 red chilli, halved, seeded and very thinly sliced
2 ripe avocados
1 just-ripe mango
150g podded edamame
100g watercress, thick stalks removed
15g coriander leaves
50g pea shoots

From the fishmonger

Quantity Ingredient
600g salmon fillets, skinned, pin-boned and very thinly sliced

Method

  1. To make the dressing, mix together the vinegar, the juice of 1 lime, the lime zest, ginger, garlic, chilli, olive oil, 2½ teaspoons of the caster sugar and salt and pepper. Set aside.
  2. For the salad, place the salmon in a large shallow bowl with the remaining lime juice, remaining sugar and salt and pepper. Toss the fish in the marinade and remove it immediately, or leave to marinate for 5–15 minutes before mixing it with the rest of the salad.
  3. Halve the avocados and remove the stones. Cut each half into slices, then peel the skin from each slice as neatly as possible. Peel the mango and cut the cheek from each side of the stone. Cut the cheeks into very thin and neat slices.
  4. Steam or boil the edamame for 3 minutes and rinse with cold water. Gently toss the edamame, avocado, watercress, coriander and pea shoots together with two-thirds of the dressing. Arrange the salad on individual plates or in a broad shallow serving dish and lay the slices of mango and salmon on top. Drizzle on the rest of the dressing, grind some black pepper over the top and serve immediately.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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