Salmon Salad with Honey-Mustard Dressing
Super easy, nutritious salad in 20 minutes.
Such an amazing flavour combination of vegetables, fresh dill and salmon in this salad make it one of my favourites. For this salad, you can use a leftover baked salmon.
- 250 g salmon (skinless, boneless)
- 100 g cucumber (sliced)
- 100 g cherry tomato (halved)
- 50 g lettuce (torn to bite-sized pieces)
- 1/2 avocado (thinly sliced)
- 2 garlic cloves (minced)
- 1 tbsp butter (melted)
- salt and pepper (to taste)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 tsp honey
- salt and pepper (to taste)
Preheat the oven to 180 C.
Place salmon on the baking tray with parchment paper.
Mix melted butter with garlic and spread on each salmon fillet.
Next season salmon with salt and pepper and bake for 20 minutes.
Meanwhile, mix all the ingredients in a small jar with a lid and shake until well combined.
When the salmon is ready let it cool down for 5-7 minutes, then flake it with a fork.
Meanwhile layer the lettuce, tomatoes, cucumber and avocado in a bowl.
Then add salmon on top and add dressing, mix gently and enjoy!
Servings 2
- Amount Per Serving
- Calories 553.58kcal
- % Daily Value *
- Total Fat 41.83g65%
- Total Carbohydrate 14.62g5%
- Protein 28.13g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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