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–+ servings
Patricia

Southwest Salmon Salad: A Quick, Flavorful Recipe!

A quick and flavorful Southwest Salmon Salad that combines grilled salmon with fresh vegetables and a zesty dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the grill or a grill pan over medium-high heat.
  2. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture over the salmon fillets.
  3. 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.
  4. In a large bowl, combine the mixed salad greens, cherry tomatoes, corn, avocado, black beans, red onion, and cilantro.
  5. Flake the grilled salmon into bite-sized pieces and add it to the salad.
  6. Drizzle the lime juice and ranch dressing over the salad and toss gently to combine.
  7. Serve immediately, or chill in the refrigerator for 15-20 minutes for a refreshing cold salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 500mgFiber: 5gSugar: 3g

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.

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