Flaked salmon salad with honey dressing

A simple salad of lean, omega-rich fish with sugar snap peas, avocado and a sweet soy vinaigrette

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 449
  • fat 32g
  • saturates 6g
  • carbs 13g
  • sugars 9g
  • fibre 7g
  • protein 25g
  • salt 1.2g


  • 2 generous handfuls baby salad leaves, rocket or lamb's lettuce
  • 140g sugar snap peas
  • 1 avocado, stoned, peeled and diced
  • 2 cooked salmon fillets (from Crispy Asian salmon, see 'goes well with'), flaked, skin removed
  • small handful coriander, finely chopped
  • ½ tsp clear honey
  • 1 tbsp boiling (or very hot) water
  • 2 tsp cider vinegar
  • 1 tsp tamari or soy sauce
  • 1 tbsp mirin (use Sherry or sweet Marsala wine if you don't have mirin)


  1. For the dressing, put the honey and hot water in a jar, and shake vigorously to loosen the honey. Add the other dressing ingredients and mix well.

  2. Put the salad leaves, sugar snap peas and avocado in a large bowl or plastic container, and mix together. Scatter the salmon and the coriander on top. Serve directly from the bowl with the dressing on the side.

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