Salmon Mango Avocado Salad

A fresh, bright salad topped with a zesty sweet dressing and air fried wild sockeye salmon by Lyana Begret of Healthymoodsf.com.

Servings: 3-4

Cook Time: 45 mins.


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


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.

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