Salmon & Avocado Salad Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 New potatoes1 Pound (450 Gram)
 Salmon steaks16 Ounce (4 Steaks, 4 Ounce / 115 Gram Each)
 Lemon1⁄2 , juiced
 Baby spinach leaves1 1⁄4 Cup (20 tbs)
 Mixed salad greens4 1⁄2 Ounce (125 Gram, Small Greens, Including Watercress)
 Cherry tomatoes12 , halved
 Chopped walnuts1⁄2 Cup (8 tbs) (Scant)
For dressing
 Unsweetened apple juice3 Tablespoon (Clear)
 Balsamic vinegar1 Teaspoon
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1573 Calories from Fat 735

% Daily Value*

Total Fat 84 g129.2%

Saturated Fat 10 g50.1%

Trans Fat 0 g

Cholesterol 235.9 mg

Sodium 1679.2 mg70%

Total Carbohydrates 94 g31.2%

Dietary Fiber 31.1 g124.5%

Sugars 18 g

Protein 113 g225.4%

Vitamin A 166.1% Vitamin C 257.7%

Calcium 37.7% Iron 56.8%

*Based on a 2000 Calorie diet


1. Cut the new potatoes into bite-size pieces, put into a pan, and cover with cold water. Bring to a boil, then reduce the heat, cover, and let simmer for 10-15 minutes, or until just tender Dram and keep warm.
2. Meanwhile, preheat the broiler to medium. Cook the salmon steaks under the preheated broiler for 10-15 minutes, depending on the thickness of the steaks, turning halfway through cooking. Remove from the broiler and keep warm.
3. While the potatoes and salmon are cooking, cut the avocado in half, remove and discard the pit, and peel the flesh. Cut the avocado flesh into slices and coat in the lemon juice to prevent it discoloring.
4. Toss the spinach leaves and mixed salad greens together in a large serving bowl until combined. Arrange 6 cherry tomato halves on each plate of salad.
5. Remove and discard the skin and any bones from the salmon. Flake the salmon and divide between the plates along with the potatoes. Sprinkle the walnuts over the salads.
6. To make the dressing, mix the apple juice and vinegar together in a small bowl or pitcher and season well with pepper. Drizzle over the salads and serve at once.