studenteats

This Healthy Salmon, Avocado and Egg Salad makes for an awesome lunch or light dinner recipe.

Simple to prepare, this salmon salad is full of protein, gluten and dairy-free and takes less than 20 minutes to cook up.

You can serve it immediately or make it ahead of time – it should keep for around 24 hours in the fridge.

Finish with a pinch of black pepper and a drizzle of olive oil.

How to make Healthy Salmon, Avocado and Egg Salad

1. Cut the lemon in half. Put one half aside for later and slice the other half.
2. Place the salmon on a large sheet of foil, season to taste and top with the slices of lemon. Wrap tightly in the foil.
3. Cook the salmon in the oven in the foil packet for 10-12 minutes at 200 degrees (180 degrees fan oven).
4. Meanwhile, hard boil the eggs in boiling water for 8-10 minutes.
5. To make the salad, add handfuls of watercress to a bowl or container. Add in sliced avocado and squeeze over the juice of the remaining half of the lemon.
6. Cut up the salmon, peel and break up the eggs and add to the salad.
7. Enjoy!