Salmon Avocado Salad
Indulge in this delightful Salmon Avocado Salad, featuring two of my top superfoods: creamy avocado and fresh wild salmon. It's a dish I could happily enjoy on a daily basis!
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Ingredients
- 4 wild salmon fillets
- fresh black pepper
- 1/4 cup chopped red onion
- 4 teaspoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon garlic powder
- 1 cup halved cherry tomatoes
- 8 ounces avocado
- 4 cups chopped romaine lettuce
- 1 1/2 cups red cabbage
- 3/4 teaspoon dried parlsey
- 1/2 teaspoon kosher salt
- 1 tablespoon Dijon mustard
Instructions
- 1
Rub the salmon fillets with 2 teaspoons of Dijon mustard, 1/2 teaspoon of dried parsley, and a sprinkle of salt and black pepper.
- 2
Position the oven rack to the second level. Broil the salmon for 6 to 7 minutes, or until it is fully cooked and flakes easily.
- 3
In a sizable mixing bowl, combine the chopped red onion with olive oil, 1 1/2 tablespoons of apple cider vinegar, 1 teaspoon of the remaining Dijon mustard, garlic powder, 1/4 teaspoon of parsley, and salt and pepper to your liking; allow it to rest for about 5 minutes to soften the onion's flavor.
- 4
Incorporate the diced tomatoes and avocado, gently tossing to combine. Just before serving, mix in the chopped lettuce and cabbage, and drizzle with the last 1/2 tablespoon of vinegar. Taste and adjust seasoning with salt and pepper as necessary.
- 5
Portion the salad into 4 bowls and place a piece of salmon on top of each serving.