Sensational salmon salad with guacamole

This salad is my healthy take on a Mexican feast with loads of guacamole, fresh fish, a salad and some extra home made tortilla chips. Instead of making super heavy wraps with heaps of sour cream, cheese, beef and chili I like to leave room for a nice dessert like a dolce du leche and chocolate mousse! Start with prepping the salad by cutting up the samphire, lettuce, cucumber and herbs. Toss them up in a bowl and set aside. Heat a grilling pan and bake the salmon for 5 minutes to create the perfect degree of pinkess. While the salmon is searing make the sauce. This is the most important component of the dish and will need to be adjusted to your personal preference. I like my guacamole quite spicy so I add 1 tablespoon of taco seasoning and some extra chili flakes to the avocado along with finely chopped cilantro and a squeeze of lime. Now assemble the salad; start with the greens. Add a few spoons of the sauce in and around and lay the salmon on top. Sprinkle with sea salt, a bit of extra lemon juice and fresh cilantro. Now for some chips (optional) I chopped up some wraps and seasoned them with cayenne, smoked paprika powder and a drizzle of olive oil. Bake these for 10 minutes in your oven at 200 degree to make them nice and crisp. You can use the leftover guacamole as a dipping sauce. A nice comforting meal but balanced and fresh! Salmon and avocado are both very good healthy ingredients which add good fats to your diet and helping you to stay filled longer preventing you from snacking after a while. I recommend you giving it a go, you won't be disappointed!

Ingredients: 150 grams of mixed iceberg lettuce, 125 grams of salmon, 75 grams of sprouts, 50 grams of samphire, 50 grams of cucumber, 50 grams of smashed avocado, 15 grams of fresh cilantro, 1 tablespoon of taco seasoning, 1 tablespoon of lime juice, 1 teaspoon of sea salt

Optional: nachos!