Description
This grilled salmon salad is a vibrant mix of smoky fish, fresh greens, and crisp veggies, tossed in a zesty lemon vinaigrette. It’s light, nutritious, and ideal for summer meals.
Ingredients
-
2 salmon fillets (about 5 oz each)
-
1 tbsp olive oil
-
Salt and pepper to taste
-
4 cups mixed greens or arugula
-
1 cup cherry tomatoes, halved
-
1/2 cucumber, thinly sliced
-
1/4 red onion, thinly sliced
-
1 avocado, sliced
-
Fresh dill or basil for garnish
For the dressing:
-
2 tbsp olive oil
-
1 tbsp lemon juice
-
1 tsp Dijon mustard
-
1/2 tsp honey (optional)
-
Salt and pepper to taste
Instructions
-
Preheat grill or grill pan over medium-high heat.
-
Brush salmon with olive oil and season with salt and pepper.
-
Grill salmon 3–4 minutes per side until opaque and flaky. Set aside to cool slightly.
-
In a small bowl, whisk dressing ingredients together.
-
In a large bowl, combine greens, tomatoes, cucumber, onion, and avocado.
-
Flake salmon into large chunks and add to the salad.
-
Drizzle with dressing and gently toss. Garnish with fresh herbs. Serve immediately.
Notes
-
Let grilled salmon rest before flaking to keep it juicy.
-
Swap in your favorite herbs and seasonal vegetables.
-
Store components separately for best texture if prepping ahead.
-
Add croutons or nuts for crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes