Ingredients
Mixed lettuce leaves
1/2 avocado
200gm pink salmon, drained (tin)
Handful thai basil, shredded
1/4 cup coriander leaves, shredded
1/4 red capsicum, finely sliced
Handful pumpkin and sunflower seeds
2 tbsp Outback Pride lemon myrtle and chilli sauce
1 tbsp lime juice
1/2 small lebanese cucumber, quartered lengthways and sliced
1 spring onion (or 2 small ones), finely sliced
Step One
Combine salad ingredients and herbs.
Step Two
Top with salmon, sprinkle over the pumpkin and sunflower seeds.
Step Three
Mix the lemon myrtle and chilli sauce with lime juice and dress the salad. If you have any fresh lemon myrtle leaves, slice half of one up finely to add to the collection. Enjoy :)
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