I have a salad recipe that I am SUPER excited to share! It’s one of those that looks so vibrant, fresh, and beautiful that you don’t even want to touch it. But then the mouthwatering aspect takes over…
And it’s hard NOT to dig into that.
I love this salad because it’s extremely simple to make but also delivers SO MUCH GOODNESS–succulent spiced salmon packed with protein and omega-3s, sweet corn and fresh veggies, tangy cheese, and a creamy avocado dressing that marries everything into one filling, wholesome bowl of deliciousness.
Just lunch on a Tuesday. Go make all your co-workers jealous.
The salmon can be made ahead of time so that the salad comes together in just minutes; frozen corn thaws quickly and doesn’t need to be cooked; and the dressing can just be stirred together in one little bowl!
The spice mix I use for the salmon is very versatile. I typically put it on chopped sweet potato and bell pepper with olive oil to roast, but today I tried something new and it rocked! Definitely a winner on fish. If you like an extra kick, add a pinch of cayenne and/or extra black pepper.
I paired mine with Beanitos Restaurant Style White Bean Chips (seriously better than the chips from a Mexican restaurant) and juicy cantaloupe and watermelon. The perfect power-up before a nice long run.?
- 1/8 tsp chili powder
- 1/8 tsp smoked paprika
- 1/16 tsp ground cinnamon
- 1/16 tsp curry powder
- 1/4 tsp sugar*
- pinch sea salt and pepper
- dash cayenne (optional)
- 3 oz king salmon, raw
- 7g very ripe avocado**
- 1 tsp plain 0% Greek yogurt
- 1/2 tsp extra virgin olive oil
- 1/2 tsp red wine vinegar
- 1/2 tsp lemon juice
- 1/4 tsp minced garlic
- sea salt and pepper, to taste
- 1 cup chopped Romaine
- 1 oz corn, frozen and thawed
- 1 Tbsp sliced red onion
- 1/4 cup sliced grape tomatoes
- 12g gorgonzola, crumbled***
- 1 tsp chopped fresh chives
- Preheat oven to 450º. Mix spices in a small bowl, then rub on both sides of salmon. Place on nonstick aluminum foil or parchment paper and bake 5-7 minutes, or until done (but still pink). For a chilled salad, make salmon at least and hour (up to a day) ahead of time and refrigerate until ready to assemble salad.
- In a small mixing bowl, mash avocado with a fork, then incorporate remaining dressing ingredients and stir until smooth. (If making a large batch, use a food processor or blender for the best consistency.) Add additional oil and/or vinegar to thin out as desired.
- Assemble salad with lettuce, corn, red onion, tomatoes, cheese, cooked salmon, dressing, and chives.
- *Coconut sugar, brown sugar, turbinado, etc.
- **About 1/2 Tbsp mashed
- ***Or crumbled goat cheese or feta