Get ready to tantalize your taste buds with the most incredible summer salad that will make your mouth water and your health soar! This Salmon Avocado and Cucumber Salad is not just a meal; it's a vibrant, nutrient-packed experience that combines the rich, buttery texture of salmon with the creamy smoothness of avocado and the crisp freshness of cucumber. In just 25 minutes, you'll create a restaurant-worthy dish that looks as stunning as it tastes, proving that healthy eating can be both incredibly delicious and effortlessly elegant.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 salmon fillets
- 1 ripe avocado
- 1 cucumber
- 1/4 cup fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper.
- Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, carefully place the salmon fillets in the skillet, skin side down. Cook for about 4-5 minutes until the skin is crispy and the salmon is cooked halfway through.
- Flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness. Remove the salmon from the skillet and let it rest for a few minutes before flaking it into bite-sized pieces.
- While the salmon is cooking, prepare the vegetables. Cut the cucumber in half lengthwise and then slice it into thin half-moons. Cut the ripe avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into bite-sized cubes.
- In a small bowl, combine the fresh cilantro, lime juice, and the remaining tablespoon of olive oil. Whisk together until well combined. Season with salt and pepper to taste.
- In a large mixing bowl, combine the flaked salmon, cucumber slices, and avocado cubes. Drizzle the cilantro dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Once everything is well mixed, taste the salad and adjust the seasoning with more salt, pepper, or lime juice if desired.
- Serve the salmon avocado and cucumber salad immediately, garnished with extra cilantro if desired. Enjoy your fresh and healthy meal!
Tips
- Choose Fresh, High-Quality Salmon: Look for wild-caught salmon with a vibrant, uniform color and no strong fishy smell.
- Perfect Salmon Cooking Technique: Use a non-stick skillet and don't move the salmon while it's cooking to achieve a crispy, golden exterior.
- Avocado Ripeness Matters: Select an avocado that yields slightly to gentle pressure but isn't mushy.
- Prevent Avocado Browning: Toss avocado cubes with lime juice to maintain their fresh, green color.
- Dressing Pro Tip: Whisk the cilantro dressing thoroughly to ensure all flavors are well combined.
- Serving Suggestion: Serve immediately after mixing to maintain the salad's fresh texture and prevent soggy vegetables.
- Optional Enhancements: Consider adding toasted pine nuts or a sprinkle of chili flakes for extra flavor and crunch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 25g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 75mg
