Ingredients

• 2-3 salmon fillets
• 2 tsp olive oil
• Sea salt and cracked pepper
• 8 medium new potatoes, boiled
• 2 avocados
• 250g green beans, steamed
• 120g bag of mixed salad leaves (i.e. watercress, rocket, spinach)
• Lime wedges to serve

For the Green Shot Mayonnaise

• ½ cup mayonnaise
• ½ scoop Green Shot
• Squeeze lime

Method

Season the salmon with sea salt and cracked pepper.

Heat the oil in a frying pan on medium/high heat and cook the salmon for around 4-5 minutes on each side, depending on the thickness.

Take out of the pan and set aside to rest while you make the salad.

For the mayonnaise, mix all the ingredients together in a bowl until smooth.

For the salad, place the salad leaves onto a serving platter.

Cut the potatoes into thin slices and cut the beans in half. Sprinkle these over the salad leaves.

Cut the avocados into chunks and add on to of the salad leaves.

Break the crusted salmon into pieces and place on the salad leaves.

Spoon over the Green Shot dressing and place lime wedges to the side. 

Enjoy!