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Salmon Avocado and Tomato Salad

Meredith May 13, 2017 0 comments 0
  • 1⁄4 Medium avocado, cut into 1 inch cubes
  • 1 medium tomato, cut into 1 inch cubes1 (5-oz)
  • raw wild salmon fillet (can use a pouch of wild pink salmon, boneless, skinless, near the canned tuna fish in the grocery store)
  • 12 fresh cilantro sprigs, coarsely chopped
  • 2 Tbsp Citrus Vinaigrette• Preheat broiler to high
    • Broil salmon for 5-7 minutes on each side, or until it flakes easily when tested with a fork.Place salmon on serving plate, place in the refrigerator to cool.
    Combine avocado, tomato, and cilantro in a medium bowl. Drizzle with citrus vinaigrette, toss gently to blend

    Serve avocado mixture over salmon

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