Salmon and Avocado Salad
A quick and nutritious salmon and avocado salad, perfect for a light lunch or dinner, brimming with healthy fats and vibrant flavors.
Ingredients
Main ingredients
- 2 fillets salmon fillets Fresh or canned salmon can be used.
- 1 whole ripe avocado Choose a ripe avocado for best flavor.
- 2 cups mixed greens Use a mix of your favorite greens.
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tablespoons olive oil Extra virgin olive oil preferred.
- 1 tablespoon lemon juice Freshly squeezed lemon juice recommended.
- Salt and pepper to taste Adjust seasoning to preference.
- Fresh herbs (e.g., dill or parsley) for garnish Use your favorite herbs.
Instructions
Preparation
- Season the salmon fillets with salt and pepper.
- Heat olive oil in a pan over medium heat.
- Cook each salmon fillet for about 4-5 minutes on each side until cooked through and flaky.
- Allow cooked salmon to cool and then flake into pieces.
Assembly
- In a large bowl, combine the mixed greens, red onion, cherry tomatoes, and cucumber.
- Carefully scoop the avocado into the bowl and gently toss in the flaked salmon.
- Drizzle with lemon juice and add additional olive oil if desired.
- Season with more salt and pepper to taste.
- Garnish with fresh herbs and serve immediately.
Notes
For leftovers, store in an airtight container in the fridge for 1-2 days. Add avocado just before serving to prevent browning.