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Strawberry and Avocado Salad with Salmon

Strawberry & Avocado Salad with Salmon

This salad is summer. Crisp romaine lettuce, strawberries bursting with flavor, ripe avocado, blue cheese and broiled salmon make for one refreshing salad. It was absolutely perfect for a warm summer evening. Plus I felt super healthy eating this for dinner.

I got this strawberry salad recipe from my Mom, and kicked it up with the avocado and sockeye salmon from Alaska, courtesy of the folks over at Copper River/Prince William Sound Marketing Association.

Once again I kept the salmon very simple, seasoned it with Lemon and Black Pepper Seasoning and then put it under the broiler. And once again, it was delicious.


For the salad:
1 salmon filet (approx. 8 to 10 oz)
lemon and black pepper seasoning
3 to 4 cups romaine lettuce, washed and chopped
1-1/2 to 2 cups strawberries, cleaned and chopped
1 avocado, pitted and sliced
1/3 cup chopped red onion
1/4 cup blue cheese

For the dressing:
1-1/2 to 2 tablespoons sugar
3 tablespoons mayonnaise
2 tablespoons milk
1 tablespoon poppy seeds
1 tablespoon white vinegar

Preheat broiler and place oven rack about 6" from heat source.

Season salmon generously with lemon and black pepper seasoning. Place salmon skin side down on baking sheet covered in foil and broil for 6 to 8 minutes.

Meanwhile, whisk together salad dressing ingredients, and toss with lettuce, strawberries, avocado, red onion and blue cheese.

Cut salmon into desired serving size pieces.

Serve salad in bowls and top with salmon.

Reader Comments (3)

I printed this one out. It's on my to try list to try. Love salmon recipes during salmon season.

August 2, 2013 | Unregistered CommenterClaire Walter

We also live in Seattle and the weather has been amazing and the seafood abundant so we had this salad last night for dinner out on the deck. My husband declared this is "my new favorite salad"! Flavors are delicious, it is refreshing, and light. Perfect balance between the sweet strawberries and avocado, rich salmon, and tangy blue cheese crumbles. We both thought the dressing is what made this a terrific salad, not too sweet, not too tart, but perfectly balanced. I recommend making the dressing first and letting it sit in the fridge to help the flavors blend together while you move on to the salmon and salad. Thanks for our new favorite warm weather dinner!

August 11, 2013 | Unregistered CommenterSue

Claire - I hope you enjoyed the recipe!

Sue - Very happy to hear that you guys are fans of the salad. Don't you love dinner on the deck during Seattle summers?! Great idea making the dressing first too.

August 11, 2013 | Registered CommenterCarrie

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