
salmon salad
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons Slap Ya Mama seasoning (or similar Cajun seasoning)
- 2 tablespoons avocado oil
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, sliced (Kalamata or black olives work well)
- 1 bell pepper (any color), sliced
- 1 avocado, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
For the Creamy Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
Prep the salmon: Pat the salmon fillets dry with paper towels. Rub each fillet with the Slap Ya Mama seasoning to coat them evenly.
Cook the salmon: Heat the avocado oil in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down (if they have skin). Cook for 4-5 minutes on each side or until the salmon is fully cooked and flakes easily with a fork. Remove from the skillet and let cool slightly. Once cool, break into large flakes or chunks.
Prepare the salad base: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, olives, sliced bell pepper, diced avocado, crumbled feta cheese, and thinly sliced red onion.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, mayonnaise, honey, and minced garlic. Season with salt and pepper to taste until the dressing is smooth and creamy.
Add the salmon: Add the cooked salmon to the salad bowl.
Dress the salad: Drizzle the creamy balsamic dressing over the salad.
Toss and serve: Gently toss the salad to mix the ingredients and coat everything evenly with the dressing. Serve immediately for the freshest taste.