Name: Salmon and avocado chickpea salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 medium avocadoes, peeled, chopped; 415 gram can red salmon, drained, flaked; 400 gram can chickpeas, rinsed; 250 gram cherry tomatoes, halved; 150 gram fetta, cubed; 2 cup watercress leaves; 1/2 cup egg mayonnaise; 1 teaspoon grated lemon zest; 1/4 cup lemon juice

Ingredients

3 medium avocadoes, peeled, chopped

415 gram can red salmon, drained, flaked

400 gram can chickpeas, rinsed

250 gram cherry tomatoes, halved

150 gram fetta, cubed

2 cup watercress leaves

1/2 cup egg mayonnaise

1 teaspoon grated lemon zest

1/4 cup lemon juice

Method

1.Combine avocado. salmon, chickpeas, tomato, fetta and watercress in a large bowl. Season with salt and pepper. Spoon onto a Serving plate

2.Whisk mayonnaise, zest and juice in a small bowl. Season with salt and pepper. Drizzle mayonnaise over salad.

Use pink salmon instead of red salmon. If making ahead, add a little lemon juice to avocado to prevent discolouring Serve as an entree in hollowed avocado halves.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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