Description
A refreshing salad that combines flaky salmon, creamy avocado, crisp cucumber, and bright greens, dressed with a zesty lemon vinaigrette.
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 cucumber, thinly sliced
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 4 cups mixed greens (spinach, arugula, or lettuce)
- 1/4 red onion, thinly sliced
- 1 lemon, juiced
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
- Crushed red pepper flakes (optional, for added spice)
Instructions
- Season the salmon fillets with salt and pepper. In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Cook the salmon for about 4-5 minutes on each side until cooked through; set aside to cool slightly and then flake into large chunks.
- While the salmon is cooking, prepare the salad ingredients: slice the cucumber, dice the avocados, and halve the cherry tomatoes. In a large salad bowl, combine the mixed greens, cucumber, avocado, cherry tomatoes, and red onion.
- In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, salt, and pepper. Taste and adjust seasoning as needed.
- Gently toss the salad with the lemon vinaigrette until well coated. Add the flaked salmon on top of the salad.
- Garnish with fresh dill or parsley and a sprinkle of crushed red pepper flakes, if desired. Serve immediately.
Notes
For best flavor, use fresh and ripe ingredients. Store the vinaigrette separately if making ahead of time to keep the greens crisp.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Cooking
- Cuisine: American