Salmon-Avocado Super Salad
Posted in Nourishment for the Body » Eat It on Sunday, April 20, 2014

 

Serves 2-4

Quinoa

2 fillets Salmon, skinned (preferably wild-caught)

1 pint grape tomatoes

1/4 C cilantro

1/2 bunch scallions

1/2 red onion

2 limes

1 T. apple cider vinegar

1 avocado

2 T. olive oil

Salt/pepper

 

Cook quinoa according to package directions for two servings.  (I use half chicken broth, half water instead of all water when cooking quinoa)

Rinse salmon and pat dry with paper towel.  Season on both sides with salt & Pepper.  Heat 1 T olive oil in nonstick pan over medium heat.  Sear until browned on outside and slightly opaque - about 5 minutes per side.

Meanwhile, wash tomatoes, cilantro and scallions.  Halve tomatoes and finely chop cilantro and scallions.  Peel red onion and mince.

Juice 1 1/2 limes into a large bowl.  Add tomatoes, cilantro, scallions, onion, 1 T. olive oil and vinegar.  Toss to combine.  Stir in cooked quinoa.  Taste and add s&p as needed.  Divide evenly into bowls. 

Half avocado.  Scoop out flesh and cut into thin slices.  Squeeze over remaining half lime.  Flake salmon with a fork.  Top with avocado and salmon and serve.

 

Recipe adapted from www.thedish.plated.com

More in Eat It:

Bowtie Pasta with Roasted Fennel and Sausage

Frisee Salad with Pistachios and Dijon Vinaigrette

My Favorite Cookbooks!

Blueberry, Butternut Squash and Quinoa Salad

10 Healthy Foods That Boost Energy

11 Ways To Eat For More Energy

20 Snacks Under 200 Calories

Say "No" to Genetically Engineered Fish!

Gulf Coast Shrimp Gumbo

Potent Superfoods That Can Improve Your Health and Increase Longevity

Sausage and Quinoa One-Pot Supper

Roasted Acorn Squash Stuffed with Fennel Sausage, Farro, Goat Cheese & Spinach

Salmon on Greens with Lime-Ginger Dressing

Lime Ginger Salmon

Scallops with Citrus and Quinoa

Pear & Walnut Quinoa Salad

Pasta Fagioli

Salad w/blueberries & goat cheese

Meatless Mondays!

BEST Summer Salad!

The Best French Onion Dip Ever!

A Brownie You Don't Want to Eat....

New U.S. Dietary Guidelines

Kathy Hart's Healthy Thanksgiving!

The 20 Worst Salads to Eat

Chicken with Lime Sauce

Orange-Honey Acorn Squash

Marsala Braised Quinoa w/Mushrooms & Tomato

Mushroom-Barley Soup

Bulgur and Grape Salad with Walnuts and Currants

Pomegranate, Clementine and Goat Cheese Salad

Chicken w/Lemon-Thyme Dressing

Greek Lemon-Rice Soup w/Chicken

Lentil Soup

Quinoa with Corn & Basil

Quinoa Pilaf

Egg White & Turkey Scramble

Quinoa Black Bean Salad

Grilled Vegetables with Ginger-Lime Marinade

Cod with Tomato Cream Sauce

Roasted Chicken Tacos

Orange-Sesame Turkey Cutlets

Vietnamese-Style Chicken Soup

Honey & Goat Cheese Filled Fig Muffins

Vegetable Barley Soup

Whole Roasted Chicken w/Citrus

Wehani Rice Salad

Tuscan White Bean Dip

Walnut Crusted Whitefish

Thai-Style Noodles with Tofu

Spinach & Mushroom Stuffed Shells

Quinoa Tabbouleh

Couscous Slaw

Chicken with Artichokes and Melted Lemons

Black Bean Taco Salad

Apple, Fennel, and Pistachio Salad

All content copyright © 2017 Kathy Hart & HealthywithHart.com unless otherwise noted. All rights reserved.

Content Disclaimer

Site design by Chicago Web Experts Pradeep Kumar