Description
This Salmon Avocado Salad is a refreshing and nutritious dish perfect for a light lunch or dinner. Tender salmon fillets paired with creamy avocado, crisp mixed greens, and a flavorful dressing make this salad a delicious and satisfying meal.
Ingredients
Scale
Salad:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed greens (such as arugula, spinach, or romaine)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons chopped fresh dill or parsley (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven or skillet: Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.
- Cook the salmon: Rub the salmon fillets with olive oil, season with salt and pepper, then cook until golden and flaky.
- Prepare the salad: In a large bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cucumber.
- Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Assemble the salad: Slice or flake the cooked salmon, add it to the salad, drizzle with dressing, and toss gently.
- Finish and serve: Top with cheese and fresh herbs if desired, and serve immediately.
Notes
- This salad is versatile and can be customized with different proteins like boiled eggs or quinoa.
- The dressing can be made in advance and stored for up to a week for quick meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Baking, or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 5g
- Sodium: 390mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg
