Salmon Crunch Salad
Dive into the delightful Salmon Crunch Salad, where crisp romaine lettuce meets tender salmon, vibrant vegetables, and a zesty dressing. This refreshing dish is not only a feast for your eyes but also a celebration of textures and flavors that will impress at any gathering or serve as a satisfying meal. Perfect for busy weeknights or summer barbecues, this salad is bound to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Salad
- Method: Grilling/Skillet Cooking
- Cuisine: American
Ingredients
Scale
- 1 fresh salmon fillet (about 6 oz)
- 2 cups romaine lettuce, chopped
- ½ cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ ripe avocado, diced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat a grill or skillet over medium heat. Season the salmon with salt and pepper. Cook for about 4-5 minutes per side until it flakes easily.
- While the salmon cooks, wash and chop the romaine lettuce, cucumber, cherry tomatoes, red onion, and avocado.
- In a small bowl, whisk together the lemon juice and olive oil; season with salt and pepper.
- In a large bowl, combine the chopped vegetables and drizzle with dressing; toss gently to coat.
- Once cooked, let the salmon rest for a moment before breaking it into chunks on top of the salad.
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: You can substitute canned salmon if needed; just drain it thoroughly. Feel free to customize your salad with seasonal veggies or add nuts for extra crunch. For optimal freshness, store ingredients separately until serving.