Healthy Salmon Salad Recipe | Hearty Salmon Salad With Abenasia’s Recipes

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: goat cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

salmon

🥗Healthier: canned salmon

💰Cheaper: tuna

Canned salmon is a budget-friendly alternative with similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

avocado

🥗Healthier: mashed banana

💰Cheaper: hummus

Hummus adds creaminess at a lower cost.

Boil 2 cups of water in a pot.

Add 1 cup of washed quinoa and 1/2 teaspoon of salt to the boiling water.

Cover and allow to boil for about 15 minutes.

Season the salmon fillet with salt and black pepper on both sides.

Drizzle 1 tablespoon of oil in a pan and pan sear the salmon for about 4 minutes until golden and crisp.

Flip the salmon and cook for another 4 to 5 minutes until perfectly cooked.

Remove the salmon from the pan and let it cool to room temperature.

Once cooled, flake the salmon into bite-sized pieces with a fork.

Cut the green leaf lettuce and arrange it in a salad bowl.

Cut the romaine lettuce and add it on top of the green leaf lettuce.

Cut up the celery and arrange it in the bowl.

Cut the cucumber and green scallion, and arrange them in the bowl.

Add red onion to the salad bowl.

Add the cooked quinoa to the salad bowl.

Cut hard-boiled eggs into wedges and arrange them in the bowl.

Add the flaked salmon to the salad bowl.

Cut the avocado into small bits and add it to the salad.

Cut cherry tomatoes into wedges and arrange them in the bowl.

In a blender, combine 1 tablespoon of olive oil, 2 tablespoons of honey, 2 garlic cloves, and 1 avocado.

Squeeze 1/2 lime into the blender, add 1/2 cup of water, 1 tablespoon of white wine vinegar, salt, black pepper, and cumin.

Blend until smooth and pour into a dressing jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens