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.
Servings: 4 Servings
Calories: 278.3kcal
Ingredients
The Salmon:
- 4 6 ounce each salmon fillets
- 1 teaspoon olive oil
- ¼ teaspoon ground pepper
The Dressing:
- 2 teaspoons fresh lime juice
- 2 teaspoons white miso
- 2 teaspoons water
- ¼ teaspoon ground pepper
- 3 tablespoons extra-virgin olive oil
The Salad:
- 6 cups torn romaine lettuce
- 1 California avocado diced
- ¾ cup sliced cucumber cut in half
- ½ red bell pepper thinly sliced
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