Description
This Grilled Salmon & Avocado Salad Bowl is fresh, filling, and bursting with vibrant flavors — tender grilled salmon, creamy avocado, crisp greens, and a zesty vinaigrette come together for the ultimate clean-eating meal.
Ingredients
- Salmon Fillets: 2 fillets (about 6 oz each), skin-on
- Mixed Greens: 4 cups (arugula, baby spinach, romaine, or kale)
- Avocado: 1 ripe, sliced
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1/2 medium, thinly sliced
- Red Onion: 1/4 small, thinly sliced
- Olive Oil: 2 tablespoons
- Lemon Juice: 2 tablespoons (freshly squeezed)
- Dijon Mustard: 1 teaspoon
- Honey: 1 teaspoon
- Garlic: 1 clove, minced
- Salt & Pepper: To taste
Instructions
- Preheat Your Equipment: Heat a grill or grill pan over medium-high heat and oil the grates or pan.
- Combine Ingredients: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make vinaigrette.
- Prepare Your Cooking Vessel: Brush salmon with olive oil, season, and place skin-side down on the grill.
- Assemble the Dish: Grill salmon for 4–5 minutes per side until flaky. Let rest. Toss greens, tomatoes, cucumber, and onion with half the vinaigrette.
- Cook to Perfection: Flake salmon and add to salad with avocado slices.
- Finishing Touches: Drizzle with remaining vinaigrette and garnish with lemon or herbs.
- Serve and Enjoy: Serve immediately while salmon is warm and salad is crisp.
Notes
- Chill your serving bowl to keep greens extra crisp.
- Use grilled lemon halves for garnish and extra zing.
- Store leftover vinaigrette in the fridge for up to 1 week.
- Double the recipe for a meal-prep power lunch.