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Salmon & Avocado Salad with Lemon Dressing

A bright, quick salad of canned salmon, avocado, tomatoes, and greens tossed with a lemon-honey dressing.
Prep Time15 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

  • 6 to 8 ounces wild salmon (canned), drained
  • 1 avocado, pitted, peeled and diced
  • 2 cups salad greens, loosely packed
  • 1/2 cup Monterey Jack cheese, reduced-fat, shredded
  • 3/4 cup tomato, chopped
  • 1 tablespoon lemon juice, freshly squeezed about from 1/2 a lemon
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard

Instructions

  • Make the dressing: whisk together the lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
  • Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified.
  • Toss the diced avocado with a little additional lemon juice to add flavor and help prevent browning.
  • Assemble the salads in jars or bowls: divide the chopped tomato evenly, then the shredded cheese, then the lemon-tossed avocado, then the drained salmon, and finish with the salad greens on top.
  • Pack the dressing separately or pour it into the bottom of each jar before adding the other ingredients, then refrigerate until ready to serve.
  • When ready to eat, shake the jar or toss the salad to distribute the dressing and enjoy.

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Spoons
  • Knife
  • Cutting Board
  • jars or salad bowls

Notes

  • This recipe yields two servings.
  • Use canned wild salmon drained well to avoid excess liquid.
  • Toss avocado in lemon juice to slow browning.
  • Pack dressing separately for travel-friendly salads.