Salmon paired with creamy avocado, crisp cucumbers, and fresh herbs in a rich lemon-herb dressing.
Ingredients
For the Salad:
6 oz cooked wild salmon (grilled or pan-seared in butter)
½ ripe avocado, diced
¼ cup cucumber, diced
1 Tbsp red onion, finely chopped
1 Tbsp fresh dill, chopped
1 Tbsp fresh parsley, chopped
Salt and pepper, to taste
For the Dressing:
2 Tbsp full-fat sour cream or coconut yogurt
1 tsp lemon juice
1 tsp olive oil
½ clove garlic, minced
Salt, to taste
Optional Garnish:
Extra dill or microgreens
Cracked black pepper
Macronutrients
Protein: 38g
Fat: 34g
Carbs: 5g
Preparation
Cook the salmon: If not already cooked, season the salmon with salt and pepper. Heat 1 tsp butter in a skillet over medium-high heat and cook salmon for 3–4 minutes per side until just cooked through. Let cool slightly, then flake into large chunks.
Make the dressing: In a small bowl, mix sour cream (or coconut yogurt), lemon juice, olive oil, and garlic. Whisk until smooth. Season with salt to taste.
Assemble the salad: In a medium bowl, gently combine flaked salmon, avocado, cucumber, red onion, dill, and parsley. Pour the dressing over and mix gently to coat without mashing the avocado.
Serve: Plate the salad and garnish with extra dill or microgreens. Finish with a crack of black pepper and a light drizzle of olive oil if desired.
Dining and Cooking