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Fennel & poached salmon salad

Caroline Lamont
A light and refreshing summer salad
Prep Time 15 mins
Cook Time 3 mins
Resting time 1 hr
Course Main Course, Salad, Side Dish, starter
Servings 4 people

Ingredients
  

  • 1 fennel bulb Finely sliced (e.g. in the Magimix or with a mandoline)
  • 200 g wild salmon fillet
  • 1 avocado cubed
  • 1 orange peeled and cut up in slices
  • 1/2 cucumber cut up in fine slices or stripes
  • 1 celery stalk finely sliced
  • 1 small bunch dill chopped

Dressing

  • 3 tbsp extra virgin olive oil
  • 1/2 lemon juice only
  • 1 pinch salt
  • 1 pinch pepper (omit for AIP)

Instructions
 

  • Poach the salmon fillet for 3 mins in very salty water (it should taste like sea water)
  • Once cooled, cut the salmon fillet into small pieces (it should just fall apart)
  • Bring together all the ingredients

Notes

Ensure you let the salad rest for at least an hour, it helps blend the flavours
The quantities are for 2 people as a main course, or 4 for a starter or side
Keyword AIP, dairy-free, Egg Free, Gluten Free, grain-free, nightshade free