Creamy avocado and salmon are a match made in culinary heaven. An easy miso lime dressing adds a pop of tang and saltiness to this dinner salad. Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.
We finally reached the point where my two boys are okay with eating salad for dinner. They even get excited about it! I’m not quite sure what to do with this.
“Where are my sons and what have you done with them?”
I’m trying not to move into “weird and annoying” mum mode with this sudden change of events. Gushing over the boys’ newly-found salad acceptance might scare them off. Non-chalant is where it’s at.
The beauty of a dinner salad is that you can throw almost anything on top of some lettuce or spinach. It’s a great way to use up leftovers, such as chicken or grilled vegetables. Fill out the salad with other sources of protein, such as black beans or edamame, and raw vegetables such as cucumber, red bell pepper and broccoli.
Inevitably, we end up sprinkling some chopped avocado over top of our salads. There’s something about the texture and taste of a creamy California avocado that brings everything together, whether you are using Asian (this miso lime vinaigrette), Southwestern (my favorite cilantro vinaigrette) or Italian flavors (such as a simple balsamic vinaigrette).
I tend to use white miso for vinaigrettes and stir-fries because it has a mellower flavor than some of the other misos. I am able to find it in one of the more upscale grocery stores in my area, and it is often available at Whole Foods as well.
If you can’t find it in a store near you, it can be purchased on Amazon.
When buying California avocados, I usually find both ripe and unripened fruit. If I am using the avocado that day, I look for avocados that yield to gentle pressure when I gently squeeze them in the palm of my hand. If you have a couple of days to spare, buy unripened avocados and place them in a paper bag with an apple for two to five days. Apples give off a gas called ethylene, which helps to ripen other fruit. This is why you never want to store bananas next to apples!
“And what about the salmon?” you ask. Pop olive oil-smeared and pepper-seasoned salmon fillets onto a foil-lined baking sheet and into the oven. Depending on the thickness of the salmon, it will cook in 7 to 10 minutes when set under the broiler. Ba-da-bing!
If you are using salmon fillets with skin, remove the skin AFTER cooking. It should slide right off.
And what did the boys think? Well, let’s just say that we are continuing our streak of dinner salad successes.
Other avocado recipes:
Cookin’ Canuck’s Mini Avocado & Hummus Quesadillas
Cookin’ Canuck’s Black Bean Sliders with Creamy Avocado Sauce
Dine & Dish’s Spicy Shrimp & Avocado Salad
A Southern Fairytale’s Caprese Stuffed Avocados with Spicy Balsamic Glaze
I Wash…You Dry’s Creamy Avocado Pasta Salad
Average Betty’s California Avocado Lettuce Wraps
Created By Diane’s Avocado, Goat Cheese & Beet Salad
Salmon & Avocado Salad Recipe with Miso Lime Dressing
|Serving Size||1 salad|
|Amount Per Serving||As Served|
|Calories 561kcal Calories from fat 377|
|% Daily Value|
|Total Fat 42g||65%|
|Saturated Fat 8g||40%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Calories 278.3 / Total Fat 22.0g / Saturated Fat 2.2g / Cholesterol 24.2mg / Sodium 154.9mg / Total Carbohydrates 8.1g / Fiber 3.4g / Sugars 1.5g / Protein 13.6g / WW (Old Points) 7 / WW (Points+) 8
- 4 (6 oz. each) salmon fillets
- 1 tsp olive oil
- 1/4 tsp ground pepper
- 2 tsp fresh lime juice
- 2 tsp white miso
- 2 tsp water
- 1/4 tsp ground pepper
- 3 tbsp extra-virgin olive oil
- 6 cups torn romaine lettuce
- 1 California avocado, diced
- 3/4 cup sliced cucumber, cut in half
- 1/2 red bell pepper, thinly sliced
- Preheat the broiler. Place the rack about 6 inches from the broiler.
- Line a baking sheet with foil and lightly coat the foil with cooking spray.
- Arrange the salmon fillets on the prepared sheet, skin side down, rub with the olive oil and season with pepper.
- Cook until the salmon is just cooked through, 7 to 10 minutes (depending on the thickness of the salmon). Remove the skin from each fillet.
- In a small bowl, whisk together the lime juice, miso, water and pepper. While whisking, slowly pour in the olive oil until the dressing is combined.
- Divide the lettuce, avocado, cucumber and red bell pepper between 4 dinner plates.
- Top each salad with a salmon fillet and drizzle 1 tablespoon of the miso dressing over each salad. Serve.
Disclosure: This post is sponsored by the California Avocado Commission. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!