Salmon Avocado Salad
This refreshing Salmon Avocado Salad combines tender, flaky salmon with creamy avocado and crisp greens, creating a nutritious and delicious meal. Perfect for lunch or dinner, this salad is not only tasty but also packed with healthy fats and proteins.
Equipment
- 1 skillet
- 1 mixing bowl
- 1 cutting board
- 1 serving plates
Ingredients
- 1 pound fresh salmon fillet
- 2 ripe avocados
- 6 cups mixed greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes halved
- 1 whole cucumber diced
- ΒΌ whole red onion thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt
- to taste pepper
Instructions
- Preheat the skillet over medium heat. Season the salmon fillet with salt and pepper on both sides.
- Add 1 tablespoon of olive oil to the skillet. Once hot, place the salmon skin-side down. Cook for about 5-7 minutes until the salmon is golden brown on the bottom. Carefully flip the salmon and cook for an additional 5-7 minutes, or until it flakes easily with a fork. Remove from heat and let it cool slightly.
- While the salmon is cooking, prepare the salad ingredients. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Cut the avocados in half, remove the pit, and scoop the flesh into slices. Gently toss the avocado slices into the salad mixture.
- In a small bowl, whisk together the remaining tablespoon of olive oil and lemon juice. Drizzle the dressing over the salad and gently toss to coat.
- Flake the cooked salmon into bite-sized pieces and add it to the salad. Toss gently to combine, being cautious not to mash the avocado.
- Serve the salad on individual plates and enjoy immediately.
Notes
Feel free to customize your salad by adding nuts, seeds, or other vegetables.
For extra flavor, consider adding herbs such as dill or cilantro.