1 Chop the pieces of sundried tomato and puree with the vinaigrette. Peel the avocado, slice into 12 pieces and toss with the lemon juice. 2 Cut the piece of salmon into 2-4 pieces. Season with salt and pepper, and saute off in a hot frying pan in a little vegetable oil over quite hot heat, for just three minutes on each side. Remove from the heat. 3 To assemble, toss some mixed greens in a little of the vinaigrette and arrange in a neat pile in the centre of the plate. 4 Surround with slices of avocado and halved tomatoes. Place the slice of sauteed salmon on top of the salad, garnish with sprigs of flat leaf parsley and serve at once. Recipe by: Food & Drink
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|Serving Size: 1 Serving (635g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 138 (62%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 133.3mg||5 %|
|Potassium 1239.5mg||33 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 11.8g|
|Protein 5.7g||8 %|
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Calories per serving: 224
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