Description
A quick and flavorful Southwest Salmon Salad that combines grilled salmon with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen, thawed)
- 1 avocado, diced
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup ranch dressing
Instructions
- Preheat the grill or a grill pan over medium-high heat.
- In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture over the salmon fillets.
- Grill the salmon for about 4-5 minutes per side, or until it flakes easily with a fork. Remove from the grill and let it rest for a few minutes.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, corn, avocado, black beans, red onion, and cilantro.
- Flake the grilled salmon into bite-sized pieces and add it to the salad.
- Drizzle the lime juice and ranch dressing over the salad and toss gently to combine.
- Serve immediately, or chill in the refrigerator for 15-20 minutes for a refreshing cold salad.
Notes
- For added crunch, sprinkle some tortilla strips on top before serving.
- Substitute the ranch dressing with a cilantro-lime vinaigrette for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg