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