Salad

• 14 oz. / 400 g baby potatoes
• 2 tsp salt (for boiling potatoes)
• 3 ½ cups / 100 g salad leaves (loosely packed)
• 1 large cucumber, or 4 small ones (around 200 g)
• 1/4 red onion
• 1 avocado
• 2 tbsp capers in brine
• A sprig of dill for decoration  

Creamy Yogurt and Dill Dressing

• 1 cup / 245 g unsweetened vegan yogurt
• 1 tbsp mustard
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp salt
• ¼ tsp crushed black pepper
• 2 tbsp fresh chopped dill (or herb of your choice)

Pan-fried Kinda Salmon

• 2 Kinda Salmon Filets
• 2 tbsp olive oil  

Baby Potatoes

1. Scrub the potatoes, add them to a pot, and cover with water. Season with 2 tsp salt.
2. Bring to a boil and cook for 20–25 minutes (depending on the size of your potatoes), until fork-tender.
3. Drain and rinse the potatoes with cold water to cool them down.
4. If your potatoes are on the larger side, cut them in half or into quarters. If they are small, keep them whole.

Salad Ingredients  

1. Wash salad leaves, dry them, and tear/cut into pieces or keep whole, depending on your preference.  
2. Wash and cut the cucumber into your desired shape.
3. Thinly slice ¼ of a red onion and transfer it to a bowl of cold water to remove its strong, pungent flavour.
4. Open an avocado, remove the pit and the peel, and slice into 0.2-inch / ½ cm thick slices.  

Kinda Salmon

1. Heat olive oil in a non-stick pan over medium heat.
2. Add Kinda Salmon filets and cook 3–4 minutes on each side, until nicely browned and crispy.
3. Remove vegan salmon filets from the pan and set aside while you plate the salad.

Assembly

1. Add potatoes, cucumber, salad leaves, and avocado to the bowl with salad dressing and gently toss to combine.
2. Divide the salad between two bowls or plates,
3. Top with plant-based salmon filets, capers, onion, and dill.