Micro Salad Sweet Mix with Avocado and Salmon

This dish is packed with flavours, from the richness of the salmon and avocado to the tang of the radish, balanced by the sweetness of the microgreens.

Serves 2

Ingredients:

• 2 salmon fillets (about 6 oz each)
  
• 1 ripe avocado, diced
  
• 2 cups microgreens (Micro Salad Sweet Mix)
• 1 radish
• 2 tbsp olive oil (divided)
• Juice of 1 lemon (about 2 tbsp)
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Cook the Salmon

• Prepare the salmon by patting it dry and seasoning with salt and pepper.
• Place on a tray/grill and oil to prevent sticking.
• Grill the salmon skin-side down for 6-8 minutes, then turn over and cook for another 5-7 minutes until cooked through. Set aside to rest, then flake into large pieces.

2. Prepare the Dressing

• In a small bowl, whisk together the lemon juice, 1 tbsp olive oil, 1⁄2 tsp Dijon mustard. And 1 tsp of honey. Season with salt and pepper to taste.

3. Assemble the Salad

• In a large bowl or serving platter, arrange a bed of the microgreens and mix in the sliced radish.
• Now arrange on top the salmon and sliced avocado.
• Drizzle with the lemon dressing.
  
  

4. Serve

• Garnish with fresh dill or parsley if using and serve immediately.