Salmon Avocado Salad
This Salmon Avocado Salad is not just a feast for your taste buds, but it’s also packed with nutrients that will leave you feeling rejuvenated! With fresh ingredients and a burst of flavors, this salad comes together in no time and is perfect for any day of the week.
Ingredients
- 2 cups of mixed greens: Spinach arugula, or kale work great! Feel free to mix it up.
- 1 ripe avocado: Hass avocados are the golden choice but any ripe avocado will do.
- 6 oz of salmon: I used fresh salmon fillets but canned salmon works too—it’s totally your call!
- 1 small cucumber: Added for crunch! You can use cherry tomatoes instead if you prefer them.
- 1/4 of a red onion: Thinly sliced. If you’re not a fan green onions could also be a tasty twist.
- Juice of 1 lime: Zesty and refreshing! Lemon works in a pinch.
- 2 tablespoons of olive oil: A heart-healthy option; avocado oil is another great substitute.
- Salt and pepper: To taste; don’t be shy with the seasoning!
- Fresh herbs optional: Cilantro, dill, or parsley can add some extra flair.
Instructions
- Cook the Salmon: Heat a skillet over medium-high heat. Season your salmon with salt, pepper, and a drizzle of olive oil. Cook for about 4-5 minutes on each side, or until it’s cooked to your liking. Transfer it to a plate and let it cool down a bit before flaking it into bite-sized pieces.
- Prep the Veggies: While the salmon cools, wash your greens and place them in a big bowl. Dice the cucumber and avocado, and slice the red onion thinly. Throw all these lovely colors on top of the mixed greens.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Adjust to your taste! This dressing is both simple and zesty.
- Assemble the Salad: Once the salmon is ready to go, toss it into the veggie bowl and add the dressing. Gently mix everything together, being careful not to mash the avocado.
- Serve: Dish it out into bowls and garnish with fresh herbs if you fancy. Dive in and enjoy every bite of your masterpiece!