Salmon and Avocado Salad Recipe

Salmon and Avocado Salad Recipe

  • 1 (6 ounce) salmon fillet
  • 2 avocados – peeled, pitted, and cubed
  • 1 cup grape tomatoes, halved
  • 1/2 red bell pepper, diced
  • 3 green onions, sliced
  • 1 lime, juiced
  • 1 teaspoon extra-virgin olive oil
  • 1 pinch kosher salt and ground black pepper to taste
  • 1 pinch chili powder, or to taste
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with parchment paper; place salmon fillet on top.
  3. Bake salmon in the preheated oven until easily flaked with a fork, about 15 minutes. Let cool, about 10 minutes. Flake into bite-sized pieces with a fork.
  4. Combine cooled salmon, avocados, grape tomatoes, red bell pepper, and green onions in a large bowl. Drizzle lime juice and olive oil on top. Add kosher salt, black pepper, and chili powder; toss gently distribute evenly.
  5. Chill salad until flavors combine, 2 hours to overnight.
Recipe of the Day|