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Mango Salmon Salad with Cilantro and Avocado

Mango Salmon Salad with Cilantro and Avocado Bliss

A refreshing Mango Salmon Salad with Cilantro and Avocado, perfect for summer days.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon skin-on for better flavor
  • 2 tablespoons Extra Virgin Olive Oil can substitute with avocado oil
  • 2 tablespoons Lime Juice fresh recommended
  • 1 teaspoon Kosher Salt can substitute with sea salt
  • 1 teaspoon Garlic Powder fresh minced garlic can be used
  • 1 teaspoon Black Pepper freshly ground preferred
For the Salad
  • 4 cups Romaine Lettuce other crunchy greens can be used
  • 1 large Mango ensure ripe
  • 1 large English Cucumber can use regular cucumber but peel and seed
  • 1 large Red Bell Pepper any sweet pepper can substitute
  • 1/2 medium Red Onion can substitute with pickled onion
  • 1/4 cup Chopped Cilantro use only leaves and tender stems
For the Dressing
  • 1 large Avocado ensure ripe
  • 1/2 cup Dairy-free Yogurt or plain yogurt
  • 1 tablespoon Agave can substitute with honey
  • 1 clove Garlic adjust to taste

Equipment

  • Oven
  • Baking Sheet
  • Aluminum foil
  • food processor
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
  2. Place salmon skin-side down on the prepared baking sheet. Whisk together olive oil and lime juice, brush over salmon, then season with salt, garlic powder, and pepper.
  3. Bake salmon for 8-10 minutes until it flakes easily with a fork.
  4. While salmon bakes, prepare the dressing by blending avocado, cilantro, yogurt, lime juice, garlic, and sweetener in a food processor until smooth.
  5. Wash and chop the romaine lettuce. Dice the mango and remaining avocado, slice cucumber, bell pepper, and red onion, and combine them in a large bowl.
  6. Layer the salad with romaine, diced mango, avocado, cucumber, bell pepper, and red onion, then flake the baked salmon on top and drizzle with dressing.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Dress the salad just before serving to keep it crisp. Store leftovers in an airtight container for up to 3 days, keeping dressing separate.

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