Salmon Salad with Avocado and Sweet Grape Tomatoes

Salmon Salad with Avocado and Sweet Grape Tomatoes

DO IT STEP-BY-STEP

Cut the cucumber into ¼-inch pieces. Put them into a medium bowl.

Thinly slice the scallions; add to the bowl.

Quarter the tomatoes and add to the bowl.

Cut the avocado in half and score the flesh without cutting through the skin. Use a spoon to scoop out the pieces; add to the bowl.

Chop the dill; add to the bowl.

Zest ½ teaspoon of the orange zest. Then juice 1 tablespoon of the orange juice and 2 tablespoons of the lemon juice. Add to the bowl.

Add the oil, ¼ teaspoon of the salt, and the pepper. Gently toss.

Grill the salmon 5 to 6 minutes until they have nicely charred grill marks and release easily from the grate. Flip and continue to cook to desired doneness, 4 to 7 minutes more for medium (depending on thickness). Serve with the salad.

Ingredients

4  (4-ounce) pieces Wild Alaskan salmon fillet

Kosher salt and black pepper

2 tbsp. balsamic vinegar

2 tsp.  olive oil

1 pt. grape tomatoes, halved

2 scallions, thinly sliced

1/2 c. almond slivers, toasted

5 oz. mixed baby greens

1 avocado, sliced

Directions

1. Heat oven to 375°F. Season salmon with ½ teaspoon each salt and pepper, place on a rimmed baking sheet and roast until opaque throughout, 10 to 12 minutes. 
2. Meanwhile, in a large bowl, whisk together vinegar, oil and pinch each salt and pepper. Add tomatoes and toss to combine. Fold in scallions and almonds and toss with greens and then avocado. Serve with salmon.  

NUTRITION (per serving): 340 calories, 27 g protein, 11 g carb, 5 g fiber, 3 g sugars (0 g added sugars), 22 g fat (2.5 g sat fat), 60 mg cholesterol, 65 mg sodium