The Best Salmon Avocado Salad
This salmon avocado salad is light, tangy and savory with a little bit of crunch. It has a fresh lemon vinaigrette dressing that is light and refreshing with a hint of sweetness from the honey. Pair it with your favorite white wine and enjoy!
Ingredients
- 4 ounces salmon filet
- salt and pepper to taste
- 2 cups fresh spinach leaves
- ½ avocado sliced
- 2-3 tablespoons sun-dried tomatoes oil drained
- 3 tablespoons walnuts
Lemon Vinaigrette
- 2 tablespoons oilve oil extra virgin
- 1 small lemon juiced
- 1 garlic clove grated
- 1 teaspoon honey
- ¼ teaspoon coarse salt
- ¼ teaspoon coarse pepper
Instructions
- Start by seasoning the filet of salmon with coarse salt and pepper or any other seasonings of your choice such as garlic and onion (fresh or powdered).
- Add a little olive oil to the bottom of the pan and cook the filet top side down, over medium-high heat for about 4-5 minutes and then flip, cooking for another 3 minutes.
- Make the vinaigrette by juicing one lemon, add some extra virgin olive oil, honey, grated garlic and salt and pepper. Mix together well and set aside.
- In a large salad bowl, assemble the spinach leaves sun-dried tomatoes, walnuts and sliced avocado. Slice the filet of salmon and add on top.
- Drizzle on desired amount of the lemon vinaigrette dressing.
- Enjoy!
Nutrition
Calories: 863kcalCarbohydrates: 38gProtein: 34gFat: 70gSaturated Fat: 9gPolyunsaturated Fat: 22gMonounsaturated Fat: 35gCholesterol: 62mgSodium: 701mgPotassium: 2025mgFiber: 15gSugar: 14gVitamin A: 5938IUVitamin C: 89mgCalcium: 162mgIron: 6mg
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