Prep Time


1 hr 10 mins

4 People



  • 2-3 salmon fillets
  • 2 tsp olive oil
  • Sea salt and cracked pepper
  • 8 medium new potatoes, boiled
  • 2 avocados
  • 250g green beans, steamed
  • 120g bag of mixed salad leaves (i.e. watercress, rocket, spinach)
  • Lime wedges to serve

For the Green Shot Mayonnaise:

  • ½ cup mayonnaise
  • ½ scoop Green Shot
  • Squeeze lime


Season the salmon with sea salt and cracked pepper

Heat the oil in a frypan on medium/high heat and cook the salmon for around 4-5 minutes on each side, depending on the thickness

Take out of the pan and set aside to rest while you make the salad

For the mayonnaise, mix all the ingredients together in a bowl until smooth

For the salad, place the salad leaves onto a serving platter

Cut the potatoes into thin slices and cut the beans in half. Sprinkle these over the salad leaves

Cut the avocados into chunks and add on to of the salad leaves

Break the crusted salmon into pieces and place on the salad leaves

Spoon over the Green Shot dressing and place lime wedges to the side. 


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