Salmon Avocado Salad Recipe
Ingredients (2 servings):
For the salad:
2 salmon fillets (grilled, pan-seared, or baked)
1 ripe avocado, diced
4 cups mixed greens (e.g., arugula, spinach, romaine)
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup cherry tomatoes, halve
1 tbsp olive oil (for cooking salmon)
Salt & pepper to taste
Optional add-ins:
Feta or goat cheese
Chopped nuts (like almonds or walnuts)
Hard-boiled egg
ressing:
3 tbsp olive oil
1 tbsp lemon juice (or balsamic vinegar)
1 tsp Dijon mustard
1 garlic clove, minced
Salt & pepper to taste
Instructions:
C the salmon:
Season salmon with salt and pepper.
Heat olive oil in a pan over medium heat. Cook salmon ~3-4 minutes per side (depending on thickness), or until cooked through. Let it rest, then flake into chunks.
Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepperl
Assemble the salad:
In a large bowl, toss greens, cucumber, tomatoes, onion, and avocado.
Add the flaked salmon on top.
Drizzle with dressing and toss gently to combine.
Serve immediately