Salmon Salad with Avocado

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Servings:

• Recipe serving size: 1 salad
• Number of servings: Adjust Reset

Ingredients:

• For the Dressing:

• 1/3 cup fresh dill
• 1/4 cup water
• 2 Tbsp. lemon juice
• 1 Tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• 1 clove garlic
• 1 ripe avocado, halved, pitted, peeled
• 1/4 tsp. sea salt

• For the Salmon:

• 4 (5-oz) skinless salmon fillets
• 1 Tbsp. avocado oil
• Dash sea salt and ground black pepper

• For the Salad:

• 4 cups spring mix greens
• 1 cup sliced cucumbers
• 1 cup halved cherry tomatoes
• 1 ripe avocado, halved, pitted, peeled, and diced
• 1/4 cup thinly sliced red onion

Instructions:

1. Make the Dressing:

2. Add all of the dressing ingredients (dill, water, lemon juice, white wine vinegar, Dijon mustard, garlic, avocado, and salt) to a small blender or food processor and puree until smooth. Add more water, 1 tablespoon at a time, if needed to thin until pourable.

1. Make the Salmon:

2. Add the avocado oil to a large cast-iron skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the pan and cook until golden on the bottom and opaque around the sides - around 4-5 minutes.
3. Flip the salmon and cook until browned on the second side and internal temperature reaches 145 degrees Fahrenheit.

1. Assemble Salads:

2. Divide the lettuce, cucumber, cherry tomatoes, avocado, and red onion between 4 salad bowls. Top each with 1 piece of the salmon. Drizzle with dressing to serve.

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