Description
A delicious and healthy Southwest Salmon Salad packed with flavors and nutrients.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1/2 cup black beans, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup ranch dressing (optional)
Instructions
- Preheat the grill or a grill pan over medium-high heat. In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush the mixture over both sides of the salmon fillets.
- Place the salmon on the grill and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest for a few minutes.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, corn, avocado, black beans, red onion, and cilantro.
- Flake the grilled salmon into bite-sized pieces and add it to the salad.
- Drizzle the lime juice over the salad and toss gently to combine. If desired, add ranch dressing for extra creaminess.
- Serve immediately, or chill in the refrigerator for 15-30 minutes for a refreshing cold salad.
Notes
- For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the salad.
- Substitute grilled chicken or shrimp for the salmon for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg