Salmon Avocado Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 mins
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Total Time
23 mins
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Servings
3 -4
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Calories
593 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, American
Salmon Avocado Salad
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This Salmon Avocado Salad is made with fresh avocado, colorful veggies, and crispy pan seared salmon, then tossed with a simple lemon dijon dressing. This salad is so flavorful and satisfying, the perfect nutritious dinner!
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Ingredients
Dressing
- 1/4 cup olive oil
- 2 large lemon juiced, plural
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1-2 garlic minced, cloves
- 1/2 tsp oregano dried
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Salad
- 1 large romaine lettuce chopped, head
- 1 small red onion chopped
- 1 large cucumber peeled and sliced, Persian
- 1 large avocado diced
- 1/2 cup green olives sliced
- 12 oz salmon about 3-4 fillets, filets
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 2 tablespoons olive oil
Instructions
- Mix all the dressing ingredients to a bowl, whisk for 1 minute until a slightly thick dressing is achieved. Refrigerate until ready to use.
- Chop the lettuce into bite-size pieces and chop the onion. Peel and slice the cucumbers into cubes.
- Slice the avocados in half lengthwise around the seed. Open the halves and remove the pit. Cut into small cubes.
- Place all the chopped veggies into a bowl, gently mix and set aside.
- Season the salmon fillets with salt and a light shower of ground black pepper. In a large non-stick pan, heat oil over medium-high heat.
- Place the salmon filets into the hot oil, pressing them lightly with a spatula so the flesh comes into contact with the pan. Sear for 4-5 minutes until crispy and golden. Flip the fillets over and cook for 2-3 minutes more.
- For assembling, evenly divide the salad among your serving bowls. Top each bowl with salmon fillets and add the olives. Drizzle the prepared dressing over salmon and salad.
Notes
- This was our green of choice, but you can use any of your favorite lettuces.
- You want a ripe avocado for the best flavor. Give your avocado a firm but gentle squeeze. If it yields slightly, it is ripe. If it feels mushy, it is over-ripe.
- These are smaller and slightly sweeter than regular cucumbers. You can substitute a regular or English cucumber if you can’t find a Persian one.
- Sliced olives are the perfect size for this salad, but if you prefer your olives whole you can use those too.
- Use fresh, even-sized fillets.
- Substitute with any other oil of choice.
- Use freshly squeezed lemon juice for the best flavor.
- Make ahead: Make the dressing up to 4 days in advance and store it in a sealed container in the fridge. Shake well before using. Prep the veggies the day before. Cook the salmon fresh.
- Romaine lettuce: This was our green of choice, but you can use any of your favorite lettuces.
- Avocado: You want a ripe avocado for the best flavor. Give your avocado a firm but gentle squeeze. If it yields slightly, it is ripe. If it feels mushy, it is over-ripe.
- Persian cucumbers: These are smaller and slightly sweeter than regular cucumbers. You can substitute a regular or English cucumber if you can’t find a Persian one.
- Green olives: Sliced olives are the perfect size for this salad, but if you prefer your olives whole you can use those too.
- Salmon fillets: Use fresh, even-sized fillets.
- Olive oil: Substitute with any other oil of choice.
- Lemons: Use freshly squeezed lemon juice for the best flavor.
- Make ahead: Make the dressing up to 4 days in advance and store it in a sealed container in the fridge. Shake well before using. Prep the veggies the day before. Cook the salmon fresh.
- Storage: Store salmon, vegetables, and dressing in separate air-tight containers for 2-3 days.
Nutrition Information
Show Details
Calories
593kcal
(30%)
Carbohydrates
20g
(7%)
Protein
26g
(52%)
Fat
48g
(74%)
Saturated Fat
7g
(35%)
Cholesterol
62mg
(21%)
Sodium
1979mg
(82%)
Potassium
1084mg
(23%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1064IU
(21%)
Vitamin C
49mg
(54%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 20g | 7% |
| Protein | 26g | 52% |
| Fat | 48g | 74% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 62mg | 21% |
| Sodium | 1979mg | 82% |
| Potassium | 1084mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 49mg | 54% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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