Salmon Mango Avocado Salad
A fresh, bright salad topped with a zesty sweet dressing and pan seared wild sockeye salmon by Lyana Begret of Healthymoodsf.com.
Servings: 3-4
Cook Time: 45 mins.
Ingredients
3 wild sockeye salmon fillets
1 tablespoon olive oil
1 tablespoon honey
Juice of 1/2 lime
Salt and pepper, to taste
Garlic powder, to taste
1 tablespoon cassava flour
For the dressing:
Juice of 1 lime
1/4 cup olive oil
1 tablespoon tahini
1/2 teaspoon garlic powder
2 tablepsoon maple syrup
Salt and pepper, to taste
For the salad:
7 ounces finely chopped romaine
1 ripe mango, peeled and diced
1 avocado, chopped
1 pound (2 cups) cherry tomatoes, halved
Handful fresh basil, chopped
1/4 red onion, finely chopped
2 tablespoons peanuts
Directions
Cut the salmon into cubes and toss in olive oil, honey, lime juice, salt, peper, garlic powder and cassava flour. Set aside for 20-30 minutes to marinate.
Air fry at 400F for 12 minutes or until desired crispiness or grill wrapped in a foil packet for 12-15 minutes.
For the dressing, whisk together all of the ingredients and set aside.
For the salad, add romaine, mango, avocado, cherry tomatoes, fresh basil, red onion, and peanuts to a serving bowl. Top off with the salmon and drizzle the dressing over it. Toss well and serve immediately.
