Directions
- Cook the Salmon
Season the salmon with salt, pepper, and a light drizzle of olive oil. Grill or pan-sear for 3–4 minutes per side until golden and cooked through. Allow to cool slightly, then flake into chunks. - Assemble the Salad
In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cucumber. Gently toss to mix. - Add Avocado & Salmon
Top the greens with diced avocado and flaked salmon. Sprinkle toasted sesame seeds or crushed pistachios, if using, for added texture and nutty flavor. - Make the Dressing
Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and emulsified. - Dress & Serve
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for maximum freshness and flavor.
Recipe Details
- Prep time: 10 minutes
- Cook time: 8 minutes (if cooking salmon)
- Total time: 18 minutes
- Servings: 2–3
- Difficulty level: Easy
Variations & Substitutions
- Use smoked salmon for a quicker, no-cook version.
- Swap avocado with sliced mango for a sweet, tropical twist.
- Add cooked quinoa or brown rice to turn this salad into a hearty grain bowl.
- Substitute sesame seeds with sunflower seeds or slivered almonds for extra crunch.
Serving Suggestions
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