Description
A refreshing salad bursting with the flavors of fresh salmon, crisp vegetables, and creamy avocados, all tossed in a zesty lemon vinaigrette.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 cucumber, thinly sliced
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 4 cups mixed greens (spinach, arugula, or lettuce)
- 1/4 red onion, thinly sliced
- 1 lemon, juiced
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
- Crushed red pepper flakes (optional, for added spice)
Instructions
- Season the salmon fillets with salt and pepper. In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Cook the salmon for about 4-5 minutes on each side until it’s cooked through and flakes easily with a fork. Set aside to cool slightly, then flake into large chunks.
- While the salmon is cooking, prepare the salad ingredients. Slice the cucumber, dice the avocados, halve the cherry tomatoes, and thinly slice the red onion.
- In a large salad bowl, combine the mixed greens, cucumber, avocado, cherry tomatoes, and red onion.
- In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, salt, and pepper. Taste and adjust seasoning as needed.
- Gently toss the salad with the lemon vinaigrette until well coated. Add the flaked salmon on top of the salad.
- Garnish with fresh dill or parsley and a sprinkle of crushed red pepper flakes, if desired. Serve immediately to enjoy the freshness.
Notes
For optimal taste, enjoy the salad right after preparation. Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg