For the salad: 1 small salmon fillet (approx. 85g) cooked and flaked 60g cooked green beans Handful of salad leaves/lettuce (approx. 35g) 1/2 red onion finely sliced 6 cherry tomatoes, halved 2-3 tbsp pitted black olives 1 boiled egg, quartered 1/2 avocado sliced
For the dressing: 50ml extra virgin olive oil Juice of a whole lemon 1 garlic clove, finely grated or blitzed 1-2 tsp runny honey 1 tsp Dijon mustard Pinch of salt and pepper
1. To make the dressing, whisk together all the dressing ingredients.
2. Begin layering up your salad. Add the dressing to the jar first, followed by the green beans, red onions, cherry tomatoes, olives and avocado, making layers of each ingredient as you go. Finish with the salmon fillet, boiled egg and top with the lettuce leaves.
3. To serve, tip the salad into a bowl or if eating it from the jar, give the jar a few gentle shakes so the dressing is evenly distributed.