"Quick and easy salad that eats like a meal. Jalapeno and cilantro can be added for a Southwest flair. Any meat can be substituted for the salmon." — Dena G.
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2 (6 ounce) fillets
butter, melted and divided
salt and pepper to taste
fresh mushrooms, sliced
grape tomatoes, halved
olive oil, divided
leaf lettuce, torn into bite-size pieces
avocado - peeled, pitted, and cubed
fresh cilantro, chopped
fresh jalapeno pepper, chopped
distilled white vinegar
feta cheese, crumbled
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.
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!
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!
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!
I left out the mushrooms and jalapeno, used roma tomato (and more of it), and substituted lemon juice for the vinegar. I already loved combining salmon and avocado. The cilantro and feta were interesting and tasty additions. I am sure I will make this again, perhaps with the mushrooms next time (I didn't have any on hand.)
This salad was very good. I used red onion instead of the mushrooms. I did not use the vinegar but used lemon juice with the olive oil. I also did not combine the lettuce and instead just plated it. The salmon was still warm when I added it to the bowl so next time I will cook the salmon ahead of time. It may be even better if it all melds in the fridge for awhile. Will make this again. Yummo!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon Avocado Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 320
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