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SALMON AVOCADO SALAD


TOTAL TIME: 10 MINS


INGREDIENTS

  • 4 cups baby spinach

  • 2 tomatoes, chopped

  • 1 avocado, diced

  • 1 cucumber, peeled and sliced

  • 1/4 cup red onion, chopped

  • 2 tablespoon olive oil

  • 2 salmon filets

  • salt and pepper, to taste

DRESSING

  • 1 recipe lemon vinaigrette

METHOD

  1. Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon fillets top side down and cook for 4-5 minutes.

  2. Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.

  3. Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.

  4. Mix the dressing ingredients together in a small bowl and drizzle on top.

NOTES

  • You can use the leftover dressing on future salads or as a marinade for meat. It's great on chicken as well!

  • To make this Whole30 just leave the sweetener out of the dressing.


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