Salmon Salad with Avocado, Cucumber, and Feta Recipe

Salmon Salad with Avocado, Cucumber, and Feta Recipe

For the Salmon:
2 salmon fillets (about 6 oz or 170g each)
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon lemon zest
Juice of 1/2 lemon

For the Salad:
2 cups mixed greens (such as arugula, spinach, and romaine)
1 large avocado, sliced
1 cucumber, sliced into ribbons with a vegetable peeler or thinly sliced
1/2 cup feta cheese, crumbled
1/4 red onion, thinly sliced
1/4 cup Kalamata olives (optional)

For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional, skip for strict keto)
Salt and pepper, to taste

Prepare the Salmon:
Season the salmon fillets with salt, pepper, and lemon zest. Heat olive oil in a skillet over medium-high heat. Add the salmon, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through. Remove from heat, squeeze lemon juice over the fillets, and set aside to cool slightly.

Prepare the Salad Base:
In a large salad bowl, combine the mixed greens, avocado slices, cucumber ribbons, crumbled feta cheese, red onion, and olives if using.

Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until well combined.

Assemble the Salad:
Drizzle the dressing over the salad and toss gently to combine. Divide the salad between plates.

Place a cooked salmon fillet on top of each salad. Serve immediately.

This Salmon Salad with Avocado, Cucumber, and Feta is a beautiful blend of flavors and textures, from the flaky, lemony salmon to the creamy avocado and tangy feta. It's a wholesome and easy-to-prepare meal that's sure to impress. Enjoy the health benefits and delicious tastes of this nutrient-packed salad!
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