Posted inSeafood

Tangy Mango Salmon Salad with Avocado

Tangy Mango Salmon Salad with Avocado

Tangy Mango Salmon Salad with Avocado

Welcome to my culinary blog where we explore the vibrant world of food and flavors. Today, I am thrilled to share with you a delightful recipe for Tangy Mango Salmon Salad with Avocado. This dish is not only visually appealing but also packed with nutrients that will leave your taste buds dancing with joy.

Introduction

This salad combines the freshness of mangoes, the creaminess of avocados, and the richness of salmon, creating a harmonious blend of textures and flavors. The tangy dressing complements the sweetness of the mango and the subtle smokiness of the salmon, making it a perfect choice for a light yet satisfying meal.

Ingredients

  • Salmon: 4 fillets (about 6 oz each)
  • Mango: 2 ripe mangoes, peeled and diced
  • Avocado: 2 ripe avocados, diced
  • Lettuce: 4 cups of mixed greens or arugula
  • Cucumber: 1 cucumber, sliced
  • Red Onion: 1/2 red onion, thinly sliced
  • Feta Cheese: 1/2 cup crumbled feta cheese
  • Chives: 2 tablespoons chopped chives
  • Dressing: Olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper

Preparation

Salmon Fillets

Start by preparing the salmon fillets. Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle them with olive oil and season with salt and freshly ground black pepper. Bake for about 12-15 minutes, or until the salmon flakes easily with a fork. Remove from the oven and let it cool slightly before flaking into large chunks.

Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lime, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, minced garlic (about 1 clove), salt, and pepper to taste. Adjust the seasoning according to your preference. Set aside.

Salad Assembly

For the salad, wash and dry the mixed greens or arugula. Arrange them on individual plates or in a large serving bowl. Top with the diced mango, avocado, cucumber slices, and red onion. Crumble the feta cheese over the top and sprinkle with chopped chives.

Combining Ingredients

Once the salmon has cooled, gently fold it into the salad. Drizzle the tangy dressing over the top and toss gently to combine all the ingredients. Serve immediately for the best texture and flavor.

Nutritional Information

This salad is not only delicious but also nutritious. It is rich in omega-3 fatty acids from the salmon, vitamin C from the mango, healthy fats from the avocado, and antioxidants from the vegetables. Each serving provides a balanced mix of proteins, healthy fats, and carbohydrates, making it an ideal choice for a healthy meal.

Storage Tips

To keep the salad fresh, store the prepared components separately. The cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days. The salad greens and other ingredients should be stored in separate containers as well to prevent sogginess. Assemble the salad just before serving for optimal freshness and flavor.

Variations and Substitutions

If you’re looking to add some variety to this dish, consider these substitutions:

  • Swap out the feta cheese for goat cheese or blue cheese for a different flavor profile.
  • Replace the avocado with another creamy fruit like papaya or kiwi.
  • Add some toasted nuts or seeds for extra crunch.
  • Use grilled chicken or shrimp instead of salmon for a different protein option.

These variations allow you to customize the salad according to your preferences and dietary needs.

Conclusion

The Tangy Mango Salmon Salad with Avocado is a delightful and refreshing dish that showcases the best of summer produce. Its vibrant colors and diverse flavors make it a feast for both the eyes and the palate. Whether you’re hosting a dinner party or enjoying a light lunch, this salad is sure to impress. Thank you for joining me today, and I hope you enjoy this recipe as much as I do!