Salmon Salad with Avocado and Olives

Name: Salmon Salad with Avocado and Olives
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: american
Ingredients: 4 pcs salmon fillet (skinless, about 150 g each); 200 g mixed salad greens (washed and dried); 2 pcs avocado (ripe, pitted and sliced); 0.5 cup kalamata olives (pitted, halved); 150 g cherry tomato (halved); 0.5 pcs red onion (medium, thinly sliced); 1 pcs cucumber (medium, halved and sliced); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pcs garlic (clove, minced); 2 pinch salt (for dressing); 2 pinch black pepper (for salmon seasoning)

RATING

0.0/5

TASTE SCORE

9/10

Flaky, pan-seared salmon fillets laid over a bed of crisp greens, creamy avocado, and briny olives. A zesty lemon dressing ties everything together for a light yet satisfying lunch or dinner that comes together in under 30 minutes.

PREP

15m

COOK

10m

SERVES

1 CUP

434 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the vegetables and dressing ingredients.
1.Wash and dry the mixed salad greens. Halve the cherry tomatoes. Halve, pit, and slice the avocado. Thinly slice the red onion. Halve and slice the cucumber. Halve the olives.
2.Mince the garlic clove. Juice the lemon.
mix · ~1 min
Whisk the lemon-mustard dressing.
1.In a mixing bowl, combine 3 tbsp olive oil, lemon juice, dijon mustard, minced garlic, and 2 pinches salt.
2.Whisk until emulsified and set aside.
prep · ~2 min
Season the salmon fillets.
1.Pat the salmon fillets dry with paper towel.
2.Season both sides with 2 pinches salt and 2 pinches black pepper.
TIPPatting dry ensures the fish sears rather than steams.
grill · ~8 min
Sear the salmon fillets.
1.Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat until shimmering.
2.Place salmon fillets in the pan and cook for 4 minutes on the first side without moving.
3.Flip gently and cook another 3-4 minutes until the fish flakes easily and internal temperature reaches 145°F (63°C).
4.Transfer to a plate to rest.
TIPDon't crowd the pan — cook in two batches if needed to get a good sear.
assemble · ~3 min
Assemble the salad.
1.Arrange mixed greens on a large platter or individual plates.
2.Scatter cherry tomatoes, cucumber slices, red onion, and olives over the greens.
3.Flake or slice the rested salmon and arrange on top of the salad.
4.Tuck avocado slices around the salmon.
serve
Drizzle with dressing and serve immediately.
Give the dressing a final whisk and spoon it generously over the assembled salad. Serve while the salmon is still slightly warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon fillets very dry with paper towels before searing to ensure a golden crust.
2
Don't move the salmon while it's searing on the first side — let it develop a nice crust.
3
Cook the salmon in batches if needed; crowding the pan lowers the temperature and causes steaming.
4
Slice the avocado just before serving to prevent browning and keep it fresh.
5
Wash and thoroughly dry the salad greens so the dressing clings to them instead of pooling at the bottom.
6
Make the dressing ahead and refrigerate for up to 3 days; shake or whisk again before using.
7
Serve the salad while the salmon is still slightly warm for the best texture and flavor contrast.