Summer Salmon Citrus Salad

I did a live demonstration of this delicious salad on Instagram and Facebook and it’s been a huge hit! If you’re a fresh corn and salmon lover, you’ll love this! It’s also great with shrimp!

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Keyword: vegetables

Servings: salads

Calories: 690kcal

Ingredients

Salmon

2 4-6oz salmon filets or shrimp
Salt/Black Pepper or Seasoned Salt
1/2 tbsp olive oil

Dressing

3 tbsp olive oil
1 tbsp water
1 tbsp honey mustard
Juice of 1 lime
2 tbsp snipped cilantro
2 minced garlic cloves
Salt to taste

Salad

1 cup cherry tomatoes halved
1/2 cup chopped cucumber
1/2 avocado diced
1 fresh corn cob cut off the cob
6-8 cups spring mix or arugula
Garnish: almonds

Instructions

In a medium skillet on medium-high heat, add olive oil and sear salmon filets 3-4 minutes skin-side, flip and cook top 3-4 minutes, then cook skin-side again until salmon easily flakes or reaches an internal temp of 145°F (about 2-3 more minutes).
For the dressing, mix all ingredients until well emulsified.
For the salad, in 1 bowl, toss together tomatoes, cucumber, avocado and corn with half of the dressing.
In another bowl, toss the lettuce with the remaining dressing.
Plate the salad in this order: lettuce mixture, toppings mixture, cooked salmon filet and almonds.