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Salmon Avocado Salad

4.85 from 32 votes

This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: American

Ingredients

4 wild salmon fillets (4 oz each)
1 tablespoon Dijon mustard (divided)
3/4 teaspoon dried parlsey
1/2 teaspoon kosher salt
fresh black pepper (to taste)
1/4 cup chopped red onion
4 teaspoons extra virgin olive oil
2 tablespoons apple cider vinegar (recommend: Braggs)
1/8 teaspoon garlic powder
1 cup halved cherry tomatoes
8 ounces avocado (diced (from 2 small))
4 cups chopped romaine lettuce
1 1/2 cups red cabbage (shredded)

Instructions

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

Video

Nutrition

Serving: 1bowl, Calories: 329kcal, Carbohydrates: 12g, Protein: 25.5g, Fat: 20.5g, Saturated Fat: 3g, Cholesterol: 62.5mg, Sodium: 287mg, Fiber: 6g, Sugar: 2.5g

- WW Points: 4

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