How To Make Mexican Grilled Salmon Salad
This grilled salmon salad is a filling meal made with flaky salmon, served over lettuce, tomatoes, and cucumbers in creamy avocado yogurt ranch dressing.
Preheat a grill over medium-high heat.
In a small bowl, whisk together the chili powder, cumin, paprika, and onion powder.
Brush both sides of the salmon with olive oil, then season both sides with salt and pepper and the spice mixture evenly.
Dip a paper towel in olive oil, then using long-handled tongs, brush the grill with olive oil.
Add the salmon to the grill and cook for about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
Divide all salad ingredients among 4 plates, then top with salmon fillets.
Spoon the dressing over the salad or pour the dressing into a resealable bag, seal bag, and cut one corner, then drizzle over salads.
Serve immediately and enjoy!
*Check out this Avocado Ranch Dressing Recipe to go with this salad!
- Calories: 580.25kcal
- Fat: 36.05g
- Saturated Fat: 9.85g
- Trans Fat: 0.24g
- Monounsaturated Fat: 12.18g
- Polyunsaturated Fat: 7.97g
- Carbohydrates: 22.55g
- Fiber: 4.33g
- Sugar: 8.64g
- Protein: 44.02g
- Cholesterol: 113.11mg
- Sodium: 1119.39mg
- Calcium: 235.87mg
- Potassium: 1272.92mg
- Iron: 2.69mg
- Vitamin A: 191.09µg
- Vitamin C: 30.07mg