Strawberry Salmon Salad
Ingredients
The Salmon
-
10-12
ounces
fresh salmon
-
to drizzle
olive oil
-
to taste
kosher salt
-
to taste
black pepper
The Dressing
-
½
cup
2% plain yogurt or Greek yogurt
-
2
teaspoons
lemon juice
-
2
teaspoons
raw honey
-
1
teaspoon
Dijon mustard
-
to taste
kosher salt
-
to taste
black pepper
The Salad
-
1
cup
sliced strawberries
-
1
cup
cucumber and/or celery, diced
-
½
large
avocado, diced
-
2
tablespoons
fresh parsley or basil, chopped
-
optional
arugula for serving
-
optional
seasonings: cracked pepper, sea salt, lemon juice
Instructions
- Preheat the oven to 400°F and line a baking dish with parchment paper.
- Pat the salmon dry, drizzle with olive oil, and season with salt and pepper. Bake for 10-14 minutes until the internal temperature reaches 145°F.
- Let the salmon rest for 5 minutes, then flake it with a fork and discard the skin.
- In a small bowl, mix together the yogurt, lemon juice, honey, mustard, salt, and pepper for the dressing.
- In a large bowl, combine the strawberries, cucumber, avocado, and flaked salmon. Gently mix together.
- Add the yogurt dressing and fresh herbs, then toss to combine and season as desired.
- Serve on a bed of arugula or with gluten-free crackers, quinoa, or as desired.
Nutrition Facts (estimated)
Servings
4
Calories
198
Total fat
10.1g
Total carbohydrates
9.2g
Total protein
19.1g
Sodium
99.8mg
Cholesterol
38.7mg
You might also like