Avocado and salmon salad

    (45)
    35 min

    Salmon fillets are grilled and tossed with sauteed mushrooms, baby tomatoes, avocado, coriander, chilli and lettuce, creating a wonderfully delicious salad. Serve with a crusty bread roll for a main course.


    44 people made this

    Ingredients
    Serves: 4 

    • 2 (175g) fillets salmon
    • 50g butter, melted and divided
    • salt and pepper to taste
    • 125g fresh mushrooms, sliced
    • 12 baby plum tomatoes, halved
    • 2 tablespoons olive oil, divided
    • 225g leaf lettuce, torn into bite-size pieces
    • 1 ripe avocado, peeled, pitted and cubed
    • 5 sprigs fresh coriander, chopped
    • 1 fresh Scotch bonnet chilli, chopped or to taste
    • 2 tablespoons malt vinegar
    • 25g feta cheese, crumbled

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the grill. Line a baking tray with foil. Place the salmon on the foil and brush with 2 tablespoons melted butter. Season with salt and pepper. Grill 15 minutes, until fish is easily flaked with a fork.
    2. Melt the remaining butter in a frying pan over medium heat and saute the mushrooms until tender.
    3. Place the tomatoes in a bowl and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
    4. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, coriander and chilli. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper and sprinkle with feta cheese to serve.
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    Reviews & ratings
    Average global rating:
    (45)

    Reviews in English (30)

    by
    24

    This was really good! I'm a huge salmon fan but not the biggest avacado fan, but the two went really well together! I grilled the mushrooms with red onions instead of sauteing them with butter to save on fat. I also used Cilantro only, subsituted baby spinach for lettice, and added green olives. I highly recommend.  -  16 Jul 2005  (Review from Allrecipes US | Canada)

    by
    20

    This was so delicious! The only changes I made were I omitted the mushrooms, used a baby greens salad mix, and used red wine vinegar instead of white vinegar. This was very fast to prepare and the flavors went together very well. I can't wait to make it again. Thank you for a great recipe!  -  29 Dec 2007  (Review from Allrecipes US | Canada)

    by
    16

    This was a great salad. It had a great taste, I really liked how the avocado complemented the other ingredients. With my changes it was a bit different from the original recipe - I omitted cilantro and jalapeno (I didn't have them) and instead of adding feta and a vinegar sauce, I added a honey dijon sauce (1 part butter, 1 part dijon mustard and 2 parts honey - like what is used for the baked dijon salmon recipe on this site). It was fantastic like this!  -  21 Jun 2005  (Review from Allrecipes US | Canada)

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