Crisp greens are topped with tender blackened salmon, orange segments and avocado all drizzled with a fresh citrus dressing.
A Summer Favorite
This salad is full of crisp, colorful fruit & veggies. Use fresh veggies from the garden if you have extras! Salmon is easy to cook and can be grilled, baked, or in this case, simply pan-fried and turns any tossed salad into a full meal. Quick and easy, it takes less than half an hour! Great for lunch or dinner with friends, clean up is easy too.
Ingredients
VEGGIES Colorful, crisp veggies are the key to this refreshing salad. I used lettuce, cucumbers, avocado, and red onion but feel free to add any fresh veggies you have in the fridge or garden! ORANGES Juicy oranges really give this salad some color and flavor! Sectioning the oranges removes the bitter pith and the white inner peel. What’s left is the juicy, tender interior which can go straight into your salad! SALMON Blackened Seasoning is rubbed onto the fillets before pan-frying. This gives the salmon a sweet & savory taste, and a ‘blackened’ look! DRESSING Orange juice & zest, cider vinegar, honey, and dijon mustard are all mixed together to create this light, tangy dressing!
How to Make Salmon Salad
This salad looks fancy, but it’s super easy to make! Serve salmon warmed or chilled on top of the lettuce before drizzling on the dressing!
Other Summer Salads
Southwest Salad with Lime Vinaigrette – Tex-Mex flavors Grilled Chicken Caesar Salad – a classic favorite Broccoli Pasta Salad – rich & creamy Chicken Fajita Salad – with chili lime chicken Cucumber Avocado Salad – perfect side dish
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