Description
An easy Summer salad with grilled salmon, avocado cucumber salsa over little gems lettuce with a creamy cilantro lime dressing….inspired by http://www.thecookierookie.com/salmon-with-avocado/
Ingredients
Scale
Mexican Spiced Salmon:
- 4 x 6 oz salmon filets
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Lime for garnish
Avocado Salsa:
- 1 avocado (ripe, but slightly firm) diced
- 1 cup diced cucumber
- ½ jalapeno, finely chopped
- ¼ cup chopped cilantro
- 1 lime- juice and zest
- 2–3 teaspoons Olive oil
- ½ teaspoon salt
Creamy yogurt dressing:
- ½ C plain Greek yogurt
- lime juice from one small lime
- 1 garlic clove minced
- 1 tablespoon olive oil
- ⅛ cup chopped cilantro
- ½ tsp salt
- ½ tsp pepper
3-4 heads little gems lettuce ( or baby romaine) 1 per person
Instructions
- Preheat the grill to medium.
- In a small bowl, make the spice rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
- Make the salsa. Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don’t over mix, you don’t want it mushy.
- Make the dressing. Whisk all ingredients in a small bowl.
- Quarter lettuce vertically. Set aside.
- Grill salmon over medium heat on a well-greased grill, a few minutes on each side until desired doneness….preferable medium or medium rare. A thin metal spatula is best here to turn. Squeeze with a little lime juice.
- Assemble: Toss lettuce gently with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon the avacado salsa over top. Serve with lime wedges and cilantro sprigs.
Notes
You can also pan-sear the salmon in a little olive oil or use a grill pan.
Nutrition
- Serving Size:
- Calories: 520
- Sugar: 9.3 g
- Sodium: 1356.1 mg
- Fat: 26.3 g
- Saturated Fat: 4.5 g
- Carbohydrates: 31.5 g
- Fiber: 14.9 g
- Protein: 49.2 g
- Cholesterol: 91.5 mg