Spring Salmon Salad
A refreshing salad with poached salmon, fresh vegetables, and a tangy dressing, perfect for a light meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet | 800 | Grams |
| Mixed Salad Greens | 200 | Grams |
| Cherry Tomatoes | 250 | Grams |
| Cucumber | 1 | Count |
| Avocado | 2 | Count |
| Red Onion | 1 | Count |
| Lemon | 1 | Count |
| Olive Oil | 4 | Tbsp |
| Dijon Mustard | 1 | Tbsp |
| Honey | 1 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Fresh Dill | 1 | Bunch |
Instructions
- Bring a pot of water to a gentle simmer and poach the salmon fillets for 8-10 minutes until cooked through.
- Remove the salmon from the water and let it cool. Once cooled, flake the salmon into bite-sized pieces.
- In a small bowl, whisk together lemon juice, olive oil, dijon mustard, honey, salt, and black pepper to make the dressing.
- In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, avocado, and red onion.
- Add the flaked salmon to the salad and drizzle with the prepared dressing.
- Gently toss the salad to combine all ingredients and garnish with chopped fresh dill before serving.
Prep
- Thaw salmon fillets in the refrigerator overnight if frozen.
Kitchen equipment
Salad SpinnerWhisk