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!
- 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
- 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
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.
Calories: 863kcalCarbohydrates: 38gProtein: 34gFat: 70gSaturated Fat: 9gPolyunsaturated Fat: 22gMonounsaturated Fat: 35gCholesterol: 62mgSodium: 701mgPotassium: 2025mgFiber: 15gSugar: 14gVitamin A: 5938IUVitamin C: 89mgCalcium: 162mgIron: 6mg