Greek Avocado Salmon Salad
This Recipe Makes An Excellent Dinner On A Warm Night Outside On The Patio. You Can Serve This With A Loaf Of Warm, Crusty Bread On The Side And Add A Few Artichoke Hearts To The Salad For A Boost In The Greek Flavor
Ingredients
Dressing
- 2 Cubes Frozen Crushed Garlic
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 2 Tablespoons Extra-Virgin Olive Oil
Salad
- 1 Pound Frozen Wild-Caught Alaskan Salmon Fillets
- 2 Medium Romaine Lettuce Hearts Cored And Chopped
- 1 Medium Cucumber Chopped
- 2 Medium Roma Tomatoes Cored And Chopped
- 1 Small Red Onion Peeled And Sliced Thinly
- 2 Medium Avocados Peeled, Pitted, And Chopped
- 20 Kalamata Olives Roughly Chopped
- ½ Cup 2 Ounces Crumbled Feta Cheese
Instructions
- To Make The Dressing, In A Small Bowl, Mash Garlic With Lemon Juice, Salt, And Pepper.
- Drizzle In Oil While Whisking.
- To Make The Salad, Remove Fish From Wrappers And Rinse Each Piece In Cold Water For 30 Seconds To Remove Any Ice Or Frost On The Surface.
- Pat Dry With Paper Towels And Rub A Small Amount Of The Dressing Onto The Surface Of The Salmon, Reserving Most Of The Dressing For The Salad.
- (Fish Will Still Be Frozen.
- )
- Heat A Large Nonstick Skillet Over Medium Heat And Grease With Nonstick Spray.
- When Hot, Add Salmon, Skin-Side Down, And Cook For 4–5 Minutes Until Brown.
- Flip And Cook Another 4–5 Minutes Until Fish Reaches Desired Level Of Doneness.
- Remove From Skillet And Use A Fork To Break Into Large Pieces.
- In A Large Bowl, Combine Lettuce, Cucumber, Tomatoes, Onion, Avocado, Olives, Feta, Salmon Pieces, And Remaining Dressing.
- Toss Together And Serve Immediately.
Nutritional Information
Calories: 500 kcal