Salmon Avocado Salad

🥣 Instructions

1. Cook the Salmon:
   Season the salmon lightly with salt, pepper, and a drizzle of olive oil to help it sear evenly. Grill or pan-sear the fillet for 3–4 minutes per side, allowing it to turn lightly golden on the outside while staying tender inside. Once cooked, let it cool slightly so the flesh firms enough to flake cleanly. Break the salmon into bite-sized chunks, keeping some larger pieces for texture.
2. Assemble the Salad:
   In a large bowl, toss the mixed greens with the cherry tomatoes, thinly sliced red onion, and cucumber. The greens act as the base, while the vegetables add freshness and crunch. Place the diced avocado and flaked salmon gently on top so they maintain their shape until dressed.
3. Make the Dressing:
   Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the mixture becomes emulsified. The mustard helps the dressing thicken slightly, and the honey balances the acidity. Taste and adjust seasoning if needed, adding a bit more lemon for brightness or pepper for warmth. Drizzle the dressing over the salad and toss gently so the avocado and salmon don’t break apart.
4. Finish & Serve:
   Sprinkle toasted sesame seeds or crushed pistachios over the top for added texture and a subtle nutty note. Serve immediately, ideally with lemon wedges on the side for anyone who prefers a sharper finish. The salad is best enjoyed fresh, as the avocado maintains its colour and the greens stay crisp.

💡 Pro Tips