Salmon Avocado Salad
This healthy salad recipe is big on nutrients and flavor. A moist, pan seared salmon is layered on top of spinach, avocado, tomatoes, and red onions. Then drizzled with Champagne Mimosa Vinaigrette. It’s light yet filling, and simple enough to be made in under 20 minutes.
- 4 cups baby spinach
- 2 tomatoes, chopped
- 1 avocado, diced
- 1 cucumber, peeled and sliced
- 1/4 cup red onion, chopped
- 2 tablespoon Early Harvest Organic Extra Virgin Olive Oil
- 2 salmon filets
- a pinch of our Mediterranean-inspired Taste of Barcelona Gourmet Seasoning Blend
Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque.
Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.
Mix the dressing ingredients together in a small bowl and drizzle on top. If short on time, simply drizzle Champagne Mimosa Vinegar and EVOO.