This spring salad is super simple and quick to make so it’s perfect as a midweek dinner or, you could make it ahead and take it to work or school as a packed lunch.
As spring starts to roll in our garden is beginning to sprout peppery chives so I decided to make a dish that took advantage of the spring’s seasonal crops; fresh peas, new potatoes and chives. However, this meal is so versatile you could swap the peas for other delicious spring veggies like asparagus or broad beans.
This salad is bursting with flavour from the pops of herbs and subtle base notes of tangy lemon. The dressing is luxuriously creamy but not heavy or sickly as it’s made from both plain yogurt and a dab of mayonnaise, this combination makes the dressing really light and the yogurt gives the perfect tang that compliments each mouthful.
This salad is super healthy as it’s full of good fats provided by the avocado which contains both poly and mono unsaturated fats as well as omega 3 found in the salmon, so this salad will do wonders for your body, especially your skin, hair and bones.
(This recipe serves 1 but can easily be doubled etc to serve more people)
- 150g sustainably sourced salmon fillet
- juice 1/2 lemon
- tsp dried tarragon
- 1 avocado
- heaped tsp mayonnaise
- heaped tbsp plain yogurt
- 1/2 tsp mustard
- 2 tbsp fresh chives (finely chopped)
- 100g new potato
- 100g peas
1. Preheat the oven to 180 or 170 degrees for fan assisted ovens. Cut the potatoes in half and then place in a small pan and cover with water. Leave to boil for 15 minutes, you want the potatoes to still have a bit of bite, not be completely soft.
2. Place the salmon in an oven proof dish and then squeeze over most of the juice of the lemon saving a little for the avocado later on. Sprinkle over some seasoning and the teaspoon of dried tarragon. Before placing in the oven cover the dish in a layer of tinfoil and then bake for 15-18 minutes.
3. Meanwhile cut your avocado into cubes and place in a small bowl before squeezing over the rest of the lemon juice. In another serving bowl mix together the mayonnaise, yogurt, mustard and chives.
4. Once the potatoes are cooked drain them and leave to cool slightly whilst the salmon continues cooking. Once the salmon is just cooked remove from the oven and leave to cool slightly whilst you toss the potatoes, peas and avocado through the yogurt dressing. Dish up the salmon fillet and potato salad onto a serving plate and serve with a couple of sticks of cucumber if liked or a simple watercress/rocket salad. Enjoy this meal whilst basking in rays of warm sunshine!