Description
A fresh and healthy salmon and avocado salad.
Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat.
- Cook the salmon skin-side down for about 4-5 minutes until golden brown; flip and cook for another 3-4 minutes until fully cooked. Remove from heat and season with salt and pepper.
- Toss the veggies with the dressing; gently fold in the flaked salmon.
- Serve immediately or chill before serving for enhanced flavors.
Notes
- For best results, use fresh ingredients.
- This salad can be served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 350
- Sugar: 1g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 50mg