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Salmon Avocado Salad

Salmon Avocado Salad Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Author Gina Homolka

Ingredients

  • 4 wild salmon fillets 4 oz each
  • 1 tbsp dijon mustard divided
  • 3/4 tsp dried parsley
  • 1/2 tsp kosher salt
  • fresh black pepper to taste
  • 1/4 cup chopped red onion
  • 4 tsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1/8 tsp garlic powder
  • 1 cup halved cherry tomatoes
  • 8 oz avocado diced (from 2 small)
  • 4 cups chopped romaine lettuce
  • 1 1/2 cups red cabbage shredded

Instructions

  1. Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and black pepper. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.

  2. In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.

  3. Add the tomatoes, avocado, and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.

  4. Divide the salad into 4 bowls and top each with salmon.