Salmon, Avocado & Radish Salad
| Servings |
Ingredients
- Salad-
- 6 cups shredded bibb lettuce or romaine
- 1 large avocado cut into thin slices
- 5 radishes washed trimmed and cut into thin slices
- large cucumber cut into thin slices
- Pickled Onions-
- 1 medium red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 tsp salt
- 1/2 tsp black peppercorns
- Creamy Dill Dressing-
- 1/3 cup mayonnaise
- 1 T apple cider vinegar
- 1 tsp lemon juice
- 1 clove garlic
- 2 T fresh dill
- 1 T fresh parsley
- 1/4 tsp salt
- 1/2 tsp Pepper
- Salmon
- 300 grams salmon fillet 10-11 ounces
- 1 T EVOO
- pinch salt and pepper
Ingredients
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Instructions
- In a small sauce pan on high heat combine the apple cider vinegar, water, salt and peppercorns and bring to a boil. Place the thinly sliced red onion in a bowl and once the liquid is boiling, pour it into the bowl. Let the onions marinate for at least 20 minutes.
- Creamy Dill Dressing: Combine all of the dressing ingredients in a blender and blend until smooth. Taste and adjust the flavor with more salt or lemon depending on your preferences. Store in the fridge until ready to use.
- Salmon: Heat the olive oil in a pan on medium heat. Season the salmon with the salt and pepper and then cook the salmon for 3 minutes per side until cooked through. Remove the salmon from the pan, place on a board and break into flakes using a fork.
- Assembling the Salad- Place the shredded lettuce in a bowl, top with the radishes, sliced avocado, cucumber, flaked salmon, pickled onion and toss with the dressing right before serving.
Recipe Notes
Adapted from Every Last Bite (www.everylastbite.com)