Salmon Salad with Feta and Avocado
This vibrant salmon salad features tender salmon fillets paired with a refreshing mix of romaine lettuce, cherry tomatoes, cucumber, olives, red onion, feta cheese, dill, and avocado. Topped with a homemade Dijon mustard dressing, it’s a nutritious and flavorful dish perfect for any occasion.
Ingredients
For the Salad
- 1 pound salmon fillets (3-4 ounces each)
- 1 teaspoon dried italian seasoning
- to taste salt
- to taste pepper
- 2 teaspoons olive oil For cooking the salmon
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (quartered and sliced)
- 1/2 cup kalamata olives (halved)
- 1/4 cup red onion (thinly sliced)
- 1/3 cup feta cheese (crumbled)
- 1/4 cup fresh dill (minced)
- 1/2 cup green bell pepper (chopped)
- 1 avocado (peeled, pitted and sliced)
For the Dressing
- 1/4 cup olive oil For the dressing
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
Salad Instructions
- Season the salmon fillets with the Italian seasoning, salt, and pepper.
- Heat the 2 teaspoons olive oil in a large pan over high heat.
- Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
- While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill, and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
- In a small bowl, whisk together all the ingredients for the dressing.
- Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.
Notes
- For best results, let the salmon rest for a few minutes after cooking to retain its juices.
- This salad is great as a light lunch or dinner.