Salmon Avocado Chopped Salad
A refreshing and hearty salad featuring flaked salmon and creamy avocado chunks.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Knife sharp
- 1 Cutting board
Ingredients
Main Ingredients
- 2 cups flaked salmon
- 2 ripe avocados diced
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1/4 cup red onion sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup feta cheese crumbled
- 1/4 cup toasted almonds
Dressing
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F. Prepare a baking sheet with parchment paper to prevent sticking.
- Place the salmon on the baking sheet. Season with salt, pepper, and a squeeze of lemon juice. Bake for 15-20 minutes until cooked through.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until well combined.
- While the salmon is baking, dice the avocados, halve the cherry tomatoes, and slice the red onion.
Assembly
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, red onion, cilantro, and toasted almonds.
- Once the salmon is cool enough to handle, flake it into the bowl. Add the diced avocado.
- Pour the dressing over the salad ingredients. Gently toss to combine, ensuring the avocado remains intact.
Serving
- Transfer the salad to individual bowls or a serving platter. Sprinkle with feta cheese before serving.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep dressing separate until serving.
Notes
Pro Tips: Ensure all ingredients are fresh to maximize flavor. Ingredient Substitutions: Use goat cheese instead of feta for creaminess. How to Serve: Serve chilled for a refreshing meal. Storage & Freshness: Store in the fridge and add dressing before serving. Make-Ahead Tips: Prepare the veggies and dressing ahead, but keep separate until ready to serve.