Salmon Crunch Salad
Experience a burst of flavors with this refreshing Salmon Crunch Salad. Tender, flaky salmon pairs perfectly with crisp vegetables, all dressed in a zesty vinaigrette. Ideal for summer barbecues or light dinners, this salad is not just a meal—it’s an experience filled with vibrant colors and delightful textures that will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Salad
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 oz fresh salmon fillets (skinless)
- 2 cups romaine lettuce (torn into bite-sized pieces)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ small red onion (thinly sliced)
- 1 ripe avocado (diced)
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium heat and cook the salmon skin-side down for 4-5 minutes until easily released from the pan.
- While the salmon cooks, wash and chop the vegetables: romaine, cherry tomatoes, cucumber, red onion, and avocado.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup; season with salt and pepper.
- Once cooked (about 8-10 minutes total), let the salmon cool slightly before flaking it into large pieces.
- Combine all chopped veggies in a large salad bowl. Gently fold in flaked salmon and drizzle with dressing. Toss lightly until well coated.
- Serve immediately for maximum freshness and crunch.
Nutrition
- Serving Size: Half of the salad
- Calories: 360
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 55mg
Keywords: Feel free to customize this salad by adding seasonal veggies or nuts for extra crunch. For added flavor, allow the salad to sit for about 10 minutes before serving.