Description
This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!
Yield: 4servings | Serving Size: 1bowl
Ingredients
4wild salmon fillets, 4 oz each
1tablespoonDijon mustard, divided
3/4teaspoondried parlsey
1/2teaspoonkosher salt
fresh black pepper, to taste
1/4cupchopped red onion
4teaspoonsextra virgin olive oil
2tablespoonsapple cider vinegar, recommend: Braggs
1/8teaspoongarlic powder
1cuphalved cherry tomatoes
8ouncesavocado, diced (from 2 small)
4cupschopped romaine lettuce
1 1/2cupsred 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.
Last Step:
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