Salmon Avocado Mixed Greens (Print Version)
Grilled salmon, avocado, and fresh greens combine for a colorful, satisfying bowl full of brightness.
# Ingredients:
→ Salad
01 -
2 salmon fillets, grilled, baked, or pan-seared
02 -
1 ripe avocado, diced
03 -
200 g mixed greens (spinach, arugula, romaine, etc.)
04 -
1/2 red onion, thinly sliced
05 -
1/2 cucumber, sliced
06 -
80 g cherry tomatoes, halved
07 -
30 g feta cheese, crumbled (optional)
08 -
25 g toasted nuts, such as almonds or pine nuts (optional)
→ Dressing
09 -
2 tablespoons (30 ml) olive oil
10 -
1 tablespoon (15 ml) lemon juice or lime juice
11 -
1 teaspoon (5 g) Dijon mustard
12 -
1 teaspoon (5 g) honey or maple syrup
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Lightly season salmon fillets with salt, black pepper, and olive oil or preferred seasoning. Grill, bake at 200°C for 12-15 minutes, or pan-sear until salmon is opaque and flakes easily. Allow to rest briefly, then flake or slice into bite-sized pieces.
02 -
In a small bowl or jar, combine olive oil, lemon or lime juice, Dijon mustard, honey or maple syrup, salt, and pepper. Whisk or shake vigorously until fully emulsified.
03 -
In a large serving bowl, gently toss mixed greens, cherry tomatoes, cucumber, red onion, and avocado until distributed. Add flaked salmon on top. Sprinkle with feta cheese and toasted nuts if using. Drizzle the dressing over the salad just before serving or serve on the side as desired.
# Notes:
01 -
For optimal texture, assemble just before serving to prevent greens from wilting. Use cool salmon for a refreshing salad, or serve warm for contrast.