Salmon & avocado salad
Indulge in a flavorful union of fresh salmon and creamy avocado in this refreshing salad. Perfect balance of textures and tastes for a delightful culinary experience.
Ingredients:
- ½ cup loosely packed fresh dill, plus more for garnish
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons white-wine vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic
- 2 avocados, chopped, divided
- ¼ cup extra-virgin olive oil, plus 1 teaspoon, divided
- ½ teaspoon salt, divided
- 4 (140g) skinless salmon fillets
- ¼ teaspoon ground pepper
- 3 cups spring mix salad greens
- 2 cups thinly sliced red cabbage
- 1 cup matchstick carrots
Instructions:
- In a blender, combine dill, water, lemon juice, vinegar, mustard, minced garlic, 1/2 cup of avocado, 1/4 cup of oil, and 1/4 teaspoon of salt. Blend until the mixture is smooth, which should take about 30 seconds. Chill in the refrigerator until you're ready to use it.
- In a large cast-iron skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Season the salmon evenly with pepper and the remaining 1/4 teaspoon of salt. Place the salmon in the skillet and cook until it's golden on the bottom and starting to turn opaque on the sides, approximately 4 minutes. Carefully flip the fillets and remove from the heat. Allow the fillets to rest in the skillet until they are fully cooked, which should take 2 to 3 minutes.
- In a large bowl, mix together salad greens, cabbage, carrots, and the dressing that was set aside earlier. Toss gently until everything is evenly coated. Distribute the salad among 4 plates and add the remaining avocado on top. Place a salmon fillet on each salad and garnish with extra dill, if desired.
Summary:
- Calories: 2483 kcal
- Fat: 195 g
- Protein: 130 g
- Carbs: 66 g
- Potassium: 5132 mg
- Magnesium: 336 mg