Salmon Avocado Salad
A fresh and vibrant salad with crispy pan-fried salmon, creamy avocado, and spinach, all dressed in a zesty honey-lime dressing. Light yet satisfying, it makes a perfect lunch or dinner.
Ingredients
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Avocado⚖ 408 g 3 pcs
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Salmon⚖ 400 g 2⅔ pcs
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Olive Oil⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
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Spinach⚖ 400 g 40 pcs
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Cucumber⚖ 300 g 1 pcs
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Honey⚖ 13.8 g 💧 9.9 ml 🥄 2 tsp
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Lime⚖ 60 g 🍋 0.857 pcs
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Mint⚖ 29.6 g 29½ pcs
Total nutrition
1792 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Season 400 g of salmon fillets with salt and pepper, then rub with a little olive oil. In a small bowl, whisk together the lime zest, juice of 1 lime, 2 tsp honey, and 3 tbsp olive oil to make the dressing. Halve, stone, peel, and slice 3 avocados. Halve 1 cucumber lengthways, quarter it, then cut into slices. Divide 400 g of spinach, the avocado, and cucumber between four plates, scatter over 4 tbsp of fresh mint, and drizzle with half the dressing.
- Heat a non-stick pan over medium-high heat. Add the salmon fillets and fry for 3–4 minutes on each side until the exterior is crisp but the inside remains moist. Place a salmon fillet on top of each salad, drizzle over the remaining dressing, and serve warm.
Source:
TheMealDB
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