Salmon Salad with Avocado, Tomato and Cucumber
- 4 oz (F) or 6 oz (M) skinless salmon fillets
- 1 cup romaine lettuce leaves
- ½ cup cucumber, diced
- ½ cup grape tomatoes, quartered
- ¼ cup red onion, diced
- ½ avocado, diced
- ½ tbsp olive oil
- ½ tbsp red wine vinegar
- ¼ tbsp fresh chopped dill
- ¼ tbsp dried oregano
- Pinch of salt to taste
- Cracked black pepper to taste
Step by Step Instructions
Whisk together all of the marinade/dressing ingredients (olive oil, dill, oregano, red wine vinegar, salt, and pepper) in a large mason jar. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Coat the salmon fillet with the marinade. Heat oil in a skillet over medium heat. Sear salmon on both sides until crispy and cooked to your liking.
While salmon is cooking, prepare all of the salad ingredients (lettuce, tomato, avocado, cucumber, and onion) and mix or arrange in a lard salad bowl.
Slice salmon and arrange over the salad. Drizzle the salmon salad with the remaining dressing that you kept aside.