Salmon Avocado Delight

I can’t even begin to tell you how excited I was to try this salad. I knew that I wanted to add Salmon to my salad today, and was contemplating if I could spin a Salmon Caesar Salad. So, I started looking into if they would go well together and I stumbled upon this amazing recipe by Cafe Delights, and was I bowled over! I only changed one thing – I grilled the salmon instead of pan-searing it.

If you know me at all, you would know that I love avocados so much that I would add it to almost anything. To add to it, the recipe also had the suggestion to add a poached egg. Look at my beautifully wobbly poached egg!!

Rich in heart-healthy omega-3s, salmon is a low-calorie protein source that’s also low in saturated fat. So, it’s always been a no-brainer when I wanted to pick a kind of fish for my salad (other than baby shrimps). On top of it, it is great for the treatment of osteoarthritis and other inflammatory joint conditions. I have a family history of arthritis and my mom suffers from rheumatoid arthritis, so it’s always been on the back of my mind to stay healthy and somehow beat it ahead of time. I also want to make it for her when she is here in a month 🙂 yayy!! Until then, I hope you love this salad as much I did! Thank you Karina for introducing this salad to me!! I’m ready to Gobble it up with you!!

SERVES: 2

INGREDIENTS
5-6oz fresh salmon fillets , skin off
4 cups of romaine lettuce
1/2 cup of croutons
1/2 cup chopped avocados
1/4 cup shaved Parmesan cheese
2 eggs poached
1 tbsp olive oil
1 tsp ground black pepper
4-5 lemon slices
1 tsp lemon juice
salt to taste

Dressing:
3 tbsp greek yogurt
1 tbsp olive oil
1 tsp minced garlic
1 tbsp lemon juice
1 tbsp freshly grated Parmesan cheese
1 tsp ground black pepper
salt to taste

LETS GROOVE

  • Preheat the oven at 400F
  • Place the Salmon on an aluminum foil, drizzled with the mixture of olive oil, black pepper, lemon juice and salt and brush it evenly. Place the lemon slices and cover the aluminum foil. You can also use baking sheets/ parchment sheets instead of the foil. Bake it for about 12-15min until its cooked as you like it.
  • Meanwhile place the lettuce, chopped avocados, shaved parmesan cheese and croutons in a large bowl and toss it.
  • In a small bowl, whisk together all the ingredients for the dressing, and then blend it until it is smooth.
  • Add the dressing to the salad and toss them nicely
  • Add the cooked Salmon fillet and top it off with the poached egg.

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