Salmon & Avocado Salad Recipe with Miso Lime Dressing

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.

“Oh, you feel like eating a salad tonight? That’s cool. I guess we could do that.” {Briefly exit room for secretive fist pumps.}

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.

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.

Fist pump!

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

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.

5 from 1 vote

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Course: Entrees

Cuisine: Asian

Keyword: Seafood Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 278.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Salmon:

• 4 6 ounce each salmon fillets
• 1 teaspoon olive oil
• 1/4 teaspoon ground pepper

The Dressing:

• 2 teaspoons fresh lime juice
• 2 teaspoons white miso
• 2 teaspoons water
• 1/4 teaspoon ground pepper
• 3 tablespoons extra-virgin olive oil

The Salad:

• 6 cups torn romaine lettuce
• 1 California avocado diced
• 3/4 cup sliced cucumber cut in half
• 1/2 red bell pepper thinly sliced

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Instructions

The Salmon:

• 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.

The Dressing:

• 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.

The Salad:

• 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.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

Nutrition

Serving: 1Salad | Calories: 278.3kcal | Carbohydrates: 8.1g | Protein: 13.6g | Fat: 22g | Saturated Fat: 2.2g | Cholesterol: 24.2mg | Sodium: 154.9mg | Potassium: 258.4mg | Fiber: 3.4g | Sugar: 1.8g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by the California Avocado Commission. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.