How To Make Salmon Avocado Salad
Munch on a healthy and colorful bowl of avocado salad, tossed with juicy salmon and crunchy vegetables, for a flavorful and light meal!
Serves:
Ingredients
- 4wild salmon fillets,(4 oz each)
- 1tbspDijon mustard,divided
- ¾tspdried parlsey
- ½tspkosher salt
- fresh black pepper,to taste
- ¼cupred onion,chopped
- 4tspextra virgin olive oil
- 2tbspapple cider vinegar
- ⅛tspgarlic powder
- 1cupcherry tomatoes,halved
- 2small avocados,diced
- 4cupsRomaine lettuce,chopped
- 1½cupsred cabbage,shredded
Instructions
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Season the salmon with 2 teaspoons of the Dijon, ½ teaspoon of dried parsley, and ¼ teaspoon of salt and black pepper.
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Adjust the oven on the second rack. Broil the salmon for about 6 to 7 minutes, until cooked through.
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In a large bowl, combine the red onion with olive oil, 1½ tablespoons of apple cider vinegar, 1 teaspoon of the remaining Dijon, garlic powder, ¼ teaspoon of parsley, ¼ teaspoon of salt and pepper to taste.
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Let sit for about 5 minutes. Add the tomatoes and avocado, then toss.
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When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining ½ tablespoon of vinegar. Taste for salt and pepper; adjust as needed.
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Divide the salad in 4 bowls and top each with salmon, serve, and enjoy!
Nutrition
- Calories: 777.65kcal
- Fat: 39.52g
- Saturated Fat: 7.29g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.24g
- Polyunsaturated Fat: 9.92g
- Carbohydrates: 14.63g
- Fiber: 8.07g
- Sugar: 3.99g
- Protein: 89.03g
- Cholesterol: 178.20mg
- Sodium: 481.81mg
- Calcium: 200.32mg
- Potassium: 2393.53mg
- Iron: 3.79mg
- Vitamin A: 406.36µg
- Vitamin C: 39.15mg
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