Salmon Salad with Sundried Tomato Vinaigrette

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