Salad avocado salad recipe is made with my two favorite foods of choice - avocado and wild salmon. I should consume it every day!
INGREDIENTS
4 wild salmon fillets, 4 oz each
1 tablespoon Dijon mustard, divided
3/4 teaspoon dried parsley
1/2 teaspoon kosher salt
fresh black pepper, to taste
1/4 cup chopped red onion
4 teaspoons extra virgin olive oil
2 tablespoons apple cider vinegar, recommend: Braggs
1/8 teaspoon garlic powder
1 cup halved cherry tomatoes
8 ounces avocado, diced (from 2 small)
4 cups chopped romaine lettuce
1 1/2 cups red cabbage, shredded
INSTRUCTIONS
Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and black pepper.
Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
Add the tomatoes, avocado, and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
Divide the salad into 4 bowls and top each with salmon.
INGREDIENTS
4 wild salmon fillets, 4 oz each
1 tablespoon Dijon mustard, divided
3/4 teaspoon dried parsley
1/2 teaspoon kosher salt
fresh black pepper, to taste
1/4 cup chopped red onion
4 teaspoons extra virgin olive oil
2 tablespoons apple cider vinegar, recommend: Braggs
1/8 teaspoon garlic powder
1 cup halved cherry tomatoes
8 ounces avocado, diced (from 2 small)
4 cups chopped romaine lettuce
1 1/2 cups red cabbage, shredded
INSTRUCTIONS
Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and black pepper.
Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
Add the tomatoes, avocado, and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
Divide the salad into 4 bowls and top each with salmon.
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