Salmon Salad with Homemade Creamy Avocado Dressing

Spring is around the corner and I am getting very excited for warm weather recipes! There is so much to love about spring - warmer weather, fresh blooms, green grass after dry winters, and windows open with the breeze blowing. Mmm not too mention all the spring flavors - fresh berries, lemon, and crisp salads. I already cannot wait to go to the Farmer’s Market and stock up on goods! I was pleasantly surprised to find out that our local market is open year round, but I just can’t muster up enough strength to get out on those bitter cold mornings!

Okay okay, let’s get to this salad. If you have been around here for a while you already know that I love salmon. I could honestly have it multiple times a week! I think it’s so good on pasta, with veggies, or served on a salad. Salmon has a lot of flavor, but I did not stop there! (P.S. - this video is a great tutorial on how to make the best salmon). This salad has a homemade avocado dressing. It’s loaded with yummy ingredients and it’s super creamy. From there I added all of my favorite toppings like chickpeas, tomatoes, boiled egg, additional avocado, and of course parmesan cheese. I hope you love this simple but flavorful meal!

Author: Leslie Bobo, RDN

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Salmon Salad with Homemade Creamy Avocado Dressing

This crispy salad with perfectly seared salmon and a creamy avocado dressing will be on repeat all summer long. It has so many good flavors and all of the best toppings.

Ingredients

Salmon

• 2 salmon filets (~6 oz each)
• Dash of salt
• 1 tbsp olive oil

Avocado Dressing

• 1/3 cup plain full fat Greek yogurt
• 1/4 cup olive oil
• Juice of 1/2 lemon
• 1/4 cup basil 1/4 loosely packed
• 1/2 avocado
• 1 tsp anchovy paste
• 1 clove garlic
• 2 tbsp cold water

Salad and Additional Toppings

• Romaine lettuce
• Chickpeas (drained and rinsed)
• Additional avocado slices
• Cocktail tomatoes
• Boiled eggs
• Fresh shaved parmesan cheese

Instructions

1. For the salmon, heat olive oil in a skillet over medium high heat. Make sure it’s hot (you can use a little sprinkle of water to make sure), and then add the salmon to the pan skin down. Add a dash of salt, cover with a splatter screen, let cook 4 minutes. Flip, recover with screen, and let cook 4 more minutes. Sear the sides for about 30 seconds each and then remove from pan.
2. For the dressing, mix all ingredients in a food processor until blended and smooth. You can store leftover in an airtight container in the refrigerator for about a week.
3. Time to build the salad! Start with the base of romaine and then add the toppings, salmon, and dressing. Enjoy this crisp summer salad!

www.thegatheringpage.com/recipes/salmon-salad-creamy-avocado-dressing

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