Summer Salad With Pan Fried Salmon | Cherrypick · Cherrypick

Ingredients

• 240g Black Beans, drained
• 1/2 Avocado, cubed
• 1 tbsp olive oil, for frying
• 4 tbsp Lemon Juice
• 1 Garlic Clove, crushed
• 240g Baby Spinach Leaves
• 160g Cherry Tomatoes, halved
• 80g Roasted Peppers in a Jar, sliced
• 1/4 Red Onion, thinly sliced
• 30g Kalamata Olives
• 2 x 140 g Salmon Fillets
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Dijon Mustard
• 10g Coriander, finely chopped
• 1 Red Chilli, finely chopped
• 150g Wholemeal Giant Couscous