Salmon And Avocado Salad Recipe

Name: Salmon And Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALMON:; 2 whole Fresh Salmon Fillets (single Serving Size Fillets, Skin On); 1/4 teaspoons Garlic Powder; 1/4 teaspoons Ground Black Pepper; 1/4 teaspoons Sea Salt; 1/2 teaspoons Dried Tarragon Leaves (Or 1-1/2 Chopped Fresh Tarragon); FOR THE SALAD:; 2 stalks Celery; 1/4 Large Hothouse Cucumber, Washed, Peel On; 2 Green Onions; 8 Cherry Tomatoes; 1 whole Avocado, Peeled And Pitted; 4 cups Mixed Greens; 1/2 Lemon; Tarragon Balsamic Salad Dressing (Or Your Favorite Salad Dressing)

Servings: persons

FOR THE SALMON:
2 whole Fresh Salmon Fillets (single Serving Size Fillets, Skin On)
1/4 teaspoons Garlic Powder
1/4 teaspoons Ground Black Pepper
1/4 teaspoons Sea Salt
1/2 teaspoons Dried Tarragon Leaves (Or 1-1/2 Chopped Fresh Tarragon)
FOR THE SALAD:
2 stalks Celery
1/4 Large Hothouse Cucumber, Washed, Peel On
2 Green Onions
8 Cherry Tomatoes
1 whole Avocado, Peeled And Pitted
4 cups Mixed Greens
1/2 Lemon
Tarragon Balsamic Salad Dressing (Or Your Favorite Salad Dressing)

1
For the salmon:
2
Preheat the oven to 375 F. Set a large piece of foil on a small rimmed cooking tray or cookie sheet. Be sure the foil is big enough to make a tent around both pieces of salmon. Lay each piece of salmon on the foil, skin side down and sprinkle the garlic powder, pepper, salt, and tarragon on top of the salmon.
3
Make a tent with the foil over the salmon and seal the edges of the foil tightly. Bake the salmon in the preheated oven for about 15 minutes or until it's fully cooked.
4
For the salad:
5
While the salmon is cooking, cut the celery diagonally in about 1/2 inch wide pieces. Next cut the cucumber into about 1 inch wide slices and then cut each slice into quarters. Cut the green onions diagonally into about 1/2 inch size pieces, and cut the cherry tomatoes in half. Slice the avocado into about 1 inch thick slices. Set aside along with the veggies and tomatoes for a quick moment.
6
Lay out the lettuce on the serving plates and top with the celery, cucumbers, tomatoes, avocado and onion. Gently break off large pieces of the salmon and lay them on top of the salad. Squeeze lemon juice over all ingredients in the salad. Drizzle tarragon balsamic salad dressing (or your favorite salad dressing) on top of the salad. Serve with garlic bread.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE SALMON:, 2 whole Fresh Salmon Fillets (single Serving Size Fillets, Skin On), 1/4 teaspoons Garlic Powder, 1/4 teaspoons Ground Black Pepper, and more.

Yes, Salmon And Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon And Avocado Salad

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