Salmon Salad

Total Time: 20 minutes
Serving Size: 1 salad (Makes 2 servings)
Calories & Macros per Serving: Calories: 450 Fat: 30g Carbs: 12g Protein: 35g

Ingredients:

• 2 salmon fillets (about 6 oz each)

• 1 tablespoon olive oil

• Salt and black pepper (to taste)

• 4 cups mixed greens (spinach, arugula, or romaine)

• ½ cup feta cheese, crumbled

• ½ avocado, sliced (or ¼ cup guacamole as dressing)

• ¼ cup mixed nuts and seeds (almonds, walnuts, sunflower seeds, or pumpkin seeds)

If you are not using guacamole as dressing, here are a few ideas:

• Lemon Olive Oil Dressing

• Balsamic Vinaigrette

• Greek Yogurt Garlic Dressing

• Tahini Lemon Dressing

• Dijon Mustard Vinaigrette

Instructions:

1. Cook the Salmon:

   • Heat olive oil in a skillet over medium heat.

   • Season salmon with salt and black pepper.

   • Cook for 3–4 minutes per side, or until golden and cooked through.

   • Let it cool slightly, then flake into large pieces.

2. Assemble the Salad:

   • In a large bowl, add mixed greens.

   • Top with cooked salmon, feta, avocado (or guacamole), and nuts/seeds.

3. Dress & Serve:

   • Drizzle with your favorite dressing and toss gently before serving.

Tips:

• Swap salmon for grilled chicken or shrimp if desired.

• Toast the nuts and seeds for extra crunch.

• Store leftovers in an airtight container for up to 2 days, but add avocado just before serving.