Salmon & Spinach Salad with Avocado


Salmon & Spinach Salad with Avocado Recipe

Salmon & Spinach Salad with Avocado Recipe photo by Taste of Home

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We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, WI

Prep/Total Time: 25 min.

2 servings

Prep/Total Time: 25 min.

2 servings

  • 2 salmon fillets (4 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil
  • 4 cups fresh baby spinach
  • 2 tablespoons balsamic vinaigrette
  • 1/2 medium ripe avocado, peeled and cubed
  • 2 tablespoons dried cranberries
  • 2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
  • 2 tablespoons chopped walnuts, toasted, optional

1 serving: 386 calories, 27g fat (4g saturated fat), 57mg cholesterol, 614mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 vegetable.

  1. Sprinkle salmon with salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add fillets, skin side up; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork.
  2. In a large bowl, toss spinach with vinaigrette; divide between two plates. Place salmon over spinach; top with remaining ingredients. Serve immediately. Yield: 2 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Salmon & Spinach Salad with Avocado in Simple & Delicious December/January 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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