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Salad with avocado and red fish

Avocado and Salmon Salad

Avocado, fish, cherry tomatoes, and arugula under a fragrant dressing. I made a salmon salad for my husband's birthday — it's been our tradition for 10 years now, an essential part of the celebration. I usually make our favorite "Dandelion" (the recipe is in my cookbook), but every so often I come across interesting recipes I want to try, too. This time I chose this salad — though I'll still have to make "Dandelion" as well.

Maria

Recipe author

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Composition / ingredients

Servings:

Salmon (lightly salted - I used salmon)

150

Cherry tomatoes

100

Avocado

Arugula (a bunch)

Mixed ground peppers

Salt

Lemons (juice)

0.5

Olive oil

Honey (runny)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 45 % 14 g

Carbohydrates 35 % 11 g

196 kcal

GI: 45 / 0 / 55

Cooking method

Cooking time: 30 min

Step 1:

How do you make an avocado and salmon salad? Gather the ingredients. For an avocado and salmon salad you'll need a piece of any lightly salted salmon-family fish (salmon, trout, pink salmon, sockeye, and so on), cherry tomatoes, avocado, arugula, ground black pepper, and salt.
Step 2:

Wash and dry the arugula. Tear the large leaves by hand. You can add other salad greens to taste, but arugula should make up the bulk.
Step 3:

Wash and dry the cherry tomatoes and cut them in half.
Step 4:

Cut the salmon into thin slices. To make slicing easier, you can put the fish in the freezer first — literally for 20–30 minutes. Then you'll be able to cut it into the thinnest slices, and after slicing it will thaw quickly.
Step 5:

Peel the avocado, cut it in half, and remove the pit. Cut the flesh into long thin slices.
Step 6:

The dressing. For the dressing you'll need olive oil, lemon juice, and runny honey.
Step 7:

Combine the lemon juice, olive oil, and runny honey. Whisk everything until smooth.
Step 8:

In a salad bowl, combine the salmon, avocado, cherry tomatoes, and arugula.
Step 9:

Salt the salad and sprinkle it with freshly ground pepper. Drizzle with the dressing and serve. Enjoy!

The salad turns out beautiful — just right for a holiday table. Besides lightly salted salmon, you can use cold-smoked. Interestingly, while the fish is fairly high in calories, all the other ingredients have almost no carbs, so the flavor and the calories in this salad are perfectly balanced. The salad doesn't feel dense or overly rich, yet the salmon makes it quite filling. You can serve the salad as I did — on a platter — or layer everything into individual portions in a food ring: avocado, salmon, cherry tomatoes, arugula. Drizzle the dressing over the top.
Choose juicy but firm tomatoes. Soft ones don't hold their shape well; as you cut and prepare them they'll fall apart into a shapeless mush and spoil the look of the dish.