Salmon Avocado and Feta Salad
A delicious Salmon Avocado and Feta Salad with moist oven baked Salmon and a simple homemade vinaigrette; a light, low carb, high protein dish that is quick and easy to prepare
Ingredients
- 280 gram x2 salmon fillet (2x5 ounces)
- 105 gram avocado (1 medium size fruit)
- 60 gram feta cheese crumbled (2 oz)
- 150 gram cherry tomatoes (1 cup)
- 40 gram bell pepper
- 100 gram lettuce chopped
- 55 gram carrot small (julienne)
- 100 gram olives (1 cup)
- 75 gram red onion chopped (1/2 medium size onion/2.6oz)
Lemon Vinaigrette Dressing
- 45 ml extra virgin olive oil (3 tbsp)
- 15 ml lemon juice (about ½ medium sized lemon squeezed)
- 1 tsp dry parsley
- 1/2 tsp dry organum
- 1/2 tsp salt
Instructions
- Bake the salmon in the oven (or fry in pan)
- cut avocado, cherry tomatoes, carrot, bell pepper
- chop lettuce
Lemon Vinaigrette
- Add lemon juice, olive oil, salt, organum and parsley to a jar and mix by shaking well
Making the Salad
- Combine the avocado, feta, tomato, cucumber, bell peppers, olives and lettuce in the salad bowl.
- Sprinkle with lemon dressing and toss.
- Assemble the salad by adding the salmon