Orange Tree Lane

Salmon, Greens and Avocado Salad

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Salmon, Greens and Avocado Salad

What a welcome relief from all of the high fat foods we love to celebrate with! By eating it you will be loading up on fiber, heart healthy oils, fabulous anti-inflammation antioxidants and too many vitamins and minerals to list. If you’ve never used watercress or arugula, they have a sharper radish-like taste than other lettuces, and you can replace them with baby spinach if you want to. To save money, Walmart sells cans of wild caught salmon for a decent price, and to save time, buy preservative free, bottled dressing, and then watch the video for easier prep.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Fish, Salad, Side Dish, Under 30 min.
Ingredients Method

Ingredients
  

  • 1 cucumber diced small
  • 2 stalks celery diced small
  • 1 bunch watercress chopped; or arugula
  • 6 cup(s) romaine lettuce coarsley chopped
  • 2 whole carrots scrubbed and shaved 1″ pieces
  • 1/2 cup(s) shelled sunflower seeds raw or roasted
  • 2 cup(s) canned salmon “wild caught”
  • 1 1/2 avocado(es) chopped
  • 1/2 cup(s) olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp honey

Method
 

  1. Prep Work: Chop cucumber and celery into 1/2″ cubes. Wash and cut greens. Roast sunflower seeds. Mix salmon with bones and skin using a fork or standing mixer.
  2. Heat raw sunflower seeds in a dry skillet on medium heat. Shake every 15 seconds or so until they look lightly browned; approx. 3 min.
  3. Toss all ingredients through sunflower seeds in salad bowl; then toss with dressing. (recipe below)
  4. Put salmon in mixing bowl, and if it has skin and bones mix all together with mixer or a fork. Top salad with chopped avocado and salmon. Simple Salad Dressing: Whisk together last four ingredients on list above: olive oil, white wine vinegar, dijon mustard, and honey. TIME SAVER: Use a good quality vinaigrette dressing instead of making your own. Watch the prep VIDEO. VARIATION: Replace sunflower sees with roasted almond slivers and add segments of tiny, peeled oranges. OTL 2010

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