Mediterranean Avocado Salmon Salad
Today I brought a light Mediterranean salad recipe, where baby spinach is combined with salty and smoky salmon, creamy avocado, cherry tomatoes, and sweet red onion and a simple olive oil dressing. It’s a super healthy, yet delicious flavor combination.
Baby spinach is rich in vitamin K and magnesium, two very important nutrients for bone health.
The milder, young leaves are perfect to eat raw in a salad, but you can also use arugula or rocket instead (although they will have a slightly different flavor than baby spinach).
The other great thing about baby spinach is that it can be combined with a wide variety of ingredients, ranging from mild to strong flavors. It can hold it’s own in a salad or mix well with others.
If you opt for using arugula instead, make sure to go for baby arugula. I have also seen a mix or arugula and rocket leaves in the supermarket the other day, that would also work very well for this salad recipe.
How to Make Mediterranean Avocado Salmon Salad?
All you need is a cutting board, a mixing bowl, a sharp chef’s knife and a few minutes to prepare this nutritious lunch.
- 4 cups baby spinach (can be replaced with baby arugula or rocket)
- 8 oz smoked salmon (preferably Alaskan but other varieties will also work)
- 2 avocados
- 1/2 sweet red onion (thinly sliced)
- 1 cup cherry tomatoes
- 2 tbsp lemon or lime juice
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon oregano (can be fresh or dried)
- 1/2 teaspoon crushed red peppers
- 1/2 teaspoon salt
Thinly slice the sweet red onions on a chopping board. Make sure to use a very sharp knife, otherwise you can’t attain the thin slices needed for this salad.
Wash and drain the baby spinach, and lightly toss it with a small amount of olive oil and lemon juice. You can also use lime juice instead for a lighter flavor.
Another version that works very well (I have also created this earlier) is to use a few drops of balsamic instead of the lemon juice for a more authentic Mediterranean flavor.
Cut the avocado in half, remove the seed and the skin and then cut into large chunks.
Next, tear the smoked salmon into small pieces and arrange it on the salad. Some brands of smoked salmon come pre-sliced which makes it easier to tear, so looked for these in the supermarket.
If at all available, look for wild Alaskan smoked salmon. On a salad as simple as this, quality is key.
Drizzle the top lightly with extra virgin olive oil and lemon or lime juice.
Season it with salt, a pinch of crushed red peppers and a pinch of oregano and serve immediately.
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