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!