Salmon Avocado Salad

Quick and easy salad that eats like a meal. Jalapeno and cilantro can be added for a Southwest flair. Any meat can be substituted for the salmon.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 423 Calories

Ingredients

• 2 tablespoons distilled white vinegar
• salt and pepper to taste
• 4 ounces fresh mushrooms, sliced
• 2 tablespoons olive oil, divided
• 1 fresh jalapeno pepper, chopped
• 2 (6 ounce) fillets salmon
• 1 avocado - peeled, pitted, and cubed
• ¼ cup butter, melted and divided
• 12 grape tomatoes, halved
• 8 ounces leaf lettuce, torn into bite-size pieces
• 5 sprigs fresh cilantro, chopped
• 1 ounce feta cheese, crumbled

Recipe Instructions

Step 1

Preheat the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper. Broil 15 minutes, until fish is easily flaked with a fork.

Step 2

Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender.

Step 3

Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season with salt and pepper.

Step 4

In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle with feta cheese to serve.