🥗 Salmon Avocado Salad
Ingredients (Serves 1–2):
- 1 ripe avocado, sliced
- 1 salmon fillet (about 6 oz), grilled or pan-seared
- 2–3 cups mixed salad greens (spring mix, arugula, spinach, or romaine)
- ½ cup cherry tomatoes, halved (optional)
- ¼ cup red onion, thinly sliced (optional)
- 1 tablespoon olive oil (for cooking, if pan-searing salmon)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or balsamic vinegar
- 1 teaspoon Dijon mustard (optional, for depth and creaminess)
- Salt and pepper, to taste
- Optional: pinch of garlic powder or a squeeze of honey
Instructions:
1. Cook the Salmon:
- Season the salmon with salt and pepper.
- Grill: Preheat grill or grill pan and cook salmon for 3–4 minutes per side, until opaque and flaky.
- Pan-sear: Heat olive oil in a skillet over medium heat. Cook salmon skin-side down first (if using skin-on), about 4 minutes, then flip and cook another 3–4 minutes.
- Let cool slightly, then flake or serve whole on the salad.
2. Make the Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, salt, pepper, and any optional additions.
3. Assemble the Salad:
- In a large bowl or on a plate, arrange the mixed greens.
- Top with sliced avocado, cooked salmon, and any optional ingredients like tomatoes or onion.
- Drizzle with the dressing just before serving.
🌿 Optional Add-Ins:
- Crumbled feta or goat cheese
- Toasted nuts or seeds (like almonds or sunflower seeds)
- A soft- or hard-boiled egg
- Cooked quinoa or brown rice to make it more filling
