Salmon Avocado Salad
Recipes

Salmon Avocado Salad

by BODY COMPLETE RX

With the warmer weather coming on, it's officially salad season! This big green salad with salmon, tomatoes and avocado makes for a perfectly satisfying fresh and healthy meal.

Ingredients:

  • 4 wild salmon fillets, 4 oz each
  • 1 tablespoon Dijon mustard, divided
  • 3/4 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste
  • 1/4 cup chopped red onion
  • 4 teaspoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar, recommend: Braggs
  • 1/8 teaspoon garlic powder
  • 1 cup halved cherry tomatoes
  • 8 ounces avocado, diced (from 2 small)
  • 4 cups chopped romaine lettuce
  • 1 1/2 cups red cabbage, shredded


Instructions:

  1. Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper. 
  2. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
  3. In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
  4. Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
  5. Divide the salad in 4 bowls and top each with salmon.

Original Recipe