Salmon and avocado iceberg cups

Author: Nadia Lim

Photographer: Mark O'Meara

Serves: 4

Time to make: 15 mins , plus 10 mins marinating

Ingredients

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200g fresh salmon fillet, skin off, cut in 0.5cm dice

¾ teaspoon finely minced or grated ginger

3 limes, juice

2 tablespoons salt-reduced soy sauce

1 ½ teaspoons sesame oil

1 ½ tablespoons finely minced red onion

1 teaspoon hot chilli sauce (optional)

1 iceberg lettuce

3-4 tablespoons chopped fresh coriandercilantroX

2 spring onions, chopped

1 avocado, peeled, diced

½ telegraph cucumber, deseeded, diced

1-2 teaspoons toasted sesame seeds (black and/or white)

Instructions

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1 In a bowl mix salmon with ginger, lime juice, soy sauce, sesame oil, red onion and chilli sauce (if using). Place in the fridge to marinate for 5-10 minutes.

2 Meanwhile, remove outer leaves of iceberg and cut off stem. Cut the lettuce body in half and use fingers to gently pry leaves apart to get individual lettuce ‘cups’.

3 Just before serving, mix all the remaining ingredients – except sesame seeds – with the salmon. Serve salmon in a bowl alongside a plate of iceberg cups.

4 To serve spoon some salmon mix into an iceberg cup, sprinkle over sesame seeds, roll up and pop in your mouth to eat.

Variations

Make it gluten free: Use gluten-free soy sauce and chilli sauce.

Nutrition Info (per serve)

Calories 263 cal

Kilojoules 1100 kJ

Protein 12 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 3 g

Sodium 330 mg

Calcium 50 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.