Ingredients:

  • 8 ounces fresh salmon fillet or canned salmon (drained)
  • 1 ripe avocado, diced
  • 4 cups mixed salad greens (e.g., arugula, spinach, or romaine)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey or maple syrup
  • 1 tablespoon apple cider vinegar

Instructions:

  1. If using fresh salmon, preheat the oven to 400°F (200°C). Season the fillet with salt and pepper, and bake for 10 minutes or until cooked through and flakes easily with a fork.
  2. While the salmon cooks, chop the lettuce, tomatoes, and red onion. In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, and sliced red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), and apple cider vinegar until fully combined.
  4. Flake the cooked salmon into bite-sized pieces (if using canned salmon, simply flake it). Add flaked salmon and diced avocado to the mixed greens.
  5. Drizzle the dressing over the salad and gently toss to combine.
  6. Taste and adjust seasoning with salt and pepper. Divide into serving plates and enjoy!