Salmon Avocado Salad Recipe

Name: Salmon Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) fillets salmon; 1/4 cup butter, melted and divided; salt and pepper to taste; 4 ounces fresh mushrooms, sliced; 12 grape tomatoes, halved; 2 tablespoons olive oil, divided; 8 ounces leaf lettuce, torn into bite-size pieces; 1 avocado - peeled, pitted, and cubed; 5 sprigs fresh cilantro, chopped; 1 fresh jalapeno pepper, chopped; 2 tablespoons distilled white vinegar; 1 ounce feta cheese, crumbled

Servings: persons

2 (6 ounce) fillets salmon
1/4 cup butter, melted and divided
salt and pepper to taste
4 ounces fresh mushrooms, sliced
12 grape tomatoes, halved
2 tablespoons olive oil, divided
8 ounces leaf lettuce, torn into bite-size pieces
1 avocado - peeled, pitted, and cubed
5 sprigs fresh cilantro, chopped
1 fresh jalapeno pepper, chopped
2 tablespoons distilled white vinegar
1 ounce feta cheese, crumbled

1
Preheat the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper. Broil 15 minutes, until fish is easily flaked with a fork.
2
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender.
3
Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
4
In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle with feta cheese to serve.

380

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 12 ingredients. The key ingredients include: 2 (6 ounce) fillets salmon, 1/4 cup butter, melted and divided, salt and pepper to taste, 4 ounces fresh mushrooms, sliced, and more.

Yes, Salmon 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 Avocado Salad

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