Salmon, Avocado And Egg Salad - cooking recipe

Ingredients

1 tbsp olive oil
3 (7 oz) skinless salmon fillets
3.5 oz mixed greens
1 None avocado, halved, pitted, peeled, thinly sliced
2 None green onions
4 None eggs, soft-boiled, halved
None None fresh dill sprigs, to serve
None None Dressing
1/3 cup extra virgin olive oil
1 tbsp fresh horseradish
1 tbsp white wine vinegar

Preparation

Heat oil in a large frying pan over high heat. Cook salmon for 2-3 mins per side, until golden. Let cool for 5 mins then flake with a fork.
To make dressing, whisk all ingredients together until combined. Season to taste.
In a large bowl, combine mixed greens, avocado, salmon, onions and 1/2 the dressing. Arrange on serving plates. Top with eggs and dill. Drizzle with remaining dressing.