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Salmon & Avocado Caesar Salad
This salad is so tasty!  Crispy pan fried Salmon fillets are a beautiful addition to this salad – especially with creamy avocado slices, crunchy croutons and shavings of parmesan cheese.
Serves 2
Prep time:  10 minutes
Cooking time: 15 minutes
Ingredients
For the dressing
3tbsp Greek yogurt
2tbsp mayonnaise
1 clove of garlic, peeled & finely chopped
½ lemon, juice only
2 anchovy fillets
1tbsp olive oil
30g parmesan cheese, grated plus extra for shavings
Freshly ground salt & pepper
For the salad
120g sour dough bread, cubed
Olive oil or cooking spray
2 salmon fillets, skin removed
Freshly ground salt
½ lemon, juice only
2 rashers of smoked bacon, chopped
2 gem lettuces, leaves separated
1 avocado, sliced
2 eggs, boiled & halved
Parmesan cheese, shaved
 Method
1.    For the dressing place, all the dressing ingredients into a bowl and whisk together until fully mixed through and season to taste.  Place in the fridge until needed.
2.    Preheat oven to 200°C/180°C Fan/Gas mark 6.
3.    Place the cubed bread onto a oven tray, drizzle or spray with oil and bake for 10-15 minutes until golden & crispy.
4.    Heat a large frying pan over a medium heat and add a drizzle of olive oil.  Season the salmon and place in the pan and cook the until it is cooked through.  Set aside and drizzle with lemon juice.  Add the bacon and cook until crispy.  
5.    Meanwhile place the lettuce, avocado and eggs into a large bowl and drizzle over half the dressing, toss through until the salad is fully coated and divide the salad between two serving plates.
6.    Add the salmon, bacon, croutons and drizzle with the remaining dressing.  Scatter with some parmesan shavings and some freshly ground pepper. Enjoy!

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