Reviewed: Jun. 18, 2009

Very tasty and very easy! I added shredded carrots for extra nutrients, but didn't have mushrooms to add. I only used half a fresh jalapeno and that was enough. My husband said it added "just enough" surprise to his tastebuds! I liked the oil & vinegar dressing because it makes it lower caloried, but if I had fresh mangos I would add some to this salad. The mango would help take the bite out of the jalapenos. I'll will make this one again. Thanks!

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IMSURFBUNNY

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

Pretty good, but I added another big tomato and used pickled Jalapenos (about 2 TBSP)instead of fresh because my fresh ones are still on the vine. My avocado was a big one also. Put a bunch of arugula in with the lettuce to give it a more peppery flavor as well. Will make again!

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DECAR48

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Reviewed: Aug. 18, 2008

Not bad, but I wasn't keen on the mushrooms with the other flavors. Also, I used white balsamic instead of distilled white vinegar as I find the latter way too tart. If I were to make this again, I would throw in some red onion and maybe even some sweetcorn kernels. Thanks, Dena!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 7, 2008

We just tried this one and it turned out pretty good. I followed the suggestion of adding onions to the mushroom and I also throwed in some finely chopped leek. Did't have jalapeños this time, but will make again soon with all the ingredients. Perfect for a summer dinner.

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Jul. 31, 2008

This was good, but I wasn't too keen on the salmon/avocado combo. I'd prefer chicken instead, with a splash of lime juice as well.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 19, 2008

The family loved this one. It was so pretty that my husband actually took a picture of it, will make sure he uploads it to show. I nixed the feta and added bacon, it was a huge hit!!

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crissa1

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 23, 2008

This salad was top-notch! I made it for lunch the other day, and could not resist gobbling it all up because it was simply melt in your mouth delicious. I broiled the salmon, adding a bit of lemon pepper seasoning to it (the no-salt kind), and went without the avocado because I didn't have any. This recipe blew my mouth out of the water. I loved the texture, especially the combination of the salad greens with the tang of the torn cilantro. Excellent, quick, divine meal!

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Sarah

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

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Reviewed: Apr. 16, 2008

Wow! This salad is really tasty. The only thing I changed was to add some some green onions to the mushrooms but this recipe would be perfect as is.

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Danielle

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

We're big salmon fans in my house so this was a great addition to my recipe collection. I did make a few tweaks though inlcuding leaving out the vinegar, using red onions with the mushrooms instead of butter and a couple spritzes of 'fake' butter spray instead of brushing the salmon with melted butter in an effort to reduce the fat content. It was delicious!!!

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Shamma

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Reviewed: Dec. 29, 2007

This was so delicious! The only changes I made were I omitted the mushrooms, used a baby greens salad mix, and used red wine vinegar instead of white vinegar. This was very fast to prepare and the flavors went together very well. I can't wait to make it again. Thank you for a great recipe!

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Ty T.

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Jul. 10, 2007

This salad is a great summer dish. Its a warm salad but not hot. I really enjoyed it. The only change I made was to leave out the cilantro and add some fresh snipped parsley. I forgot to add the feta at the end but it was still great.

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Emily310

Cooking Level: Intermediate

Home Town: Marine City, Michigan, USA

Living In: Oneonta, New York, USA

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Reviewed: Jan. 22, 2007

Made a great lunch for my husband. I used canned salmon and prepared guacamole and it was still delicious. I will try it with fresh salmon next.

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cookhealthy

Cooking Level: Expert

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Reviewed: Jul. 16, 2005

This was really good! I'm a huge salmon fan but not the biggest avacado fan, but the two went really well together! I grilled the mushrooms with red onions instead of sauteing them with butter to save on fat. I also used Cilantro only, subsituted baby spinach for lettice, and added green olives. I highly recommend.

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LITLCHRIS

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Reviewed: Jun. 21, 2005

This was a great salad. It had a great taste, I really liked how the avocado complemented the other ingredients. With my changes it was a bit different from the original recipe - I omitted cilantro and jalapeno (I didn't have them) and instead of adding feta and a vinegar sauce, I added a honey dijon sauce (1 part butter, 1 part dijon mustard and 2 parts honey - like what is used for the baked dijon salmon recipe on this site). It was fantastic like this!

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