Description
This salmon avocado salad is a healthy salad recipe that’s big on nutrients and flavor. It comes together easily with just a handful of ingredients!
Ingredients
Scale
- 4 cups baby spinach
- 2 tomatoes, chopped
- 1 avocado, diced
- 1 cucumber, peeled and sliced
- 1/4 cup red onion, chopped
- 2 tablespoon olive oil
- 2 salmon filets
- salt and pepper, to taste
- 1 recipe lemon vinaigrette
Instructions
- Step 1: Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
- Step 2: Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.
- Step 3: Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.
- Step 4: Mix the dressing ingredients together in a small bowl and drizzle on top.
Notes
You can use the leftover dressing on future salads or as a marinade for meat. To make this Whole30, leave the sweetener out of the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 732 kcal
- Sugar: 8 g
- Sodium: 140 mg
- Fat: 56 g
- Saturated Fat: 9 g
- Unsaturated Fat: 47 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 11 g
- Protein: 40 g
- Cholesterol: 94 mg
Keywords: salmon avocado salad, healthy salad, pan seared salmon, summer salad, nutrient-dense