Nourishing Salmon Avocado Salad

Ingredients:

• 2 salmon fillets (wild-caught, skin-on)
• 4 cups mixed greens (baby spinach, arugula, or romaine)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cucumber, sliced
• ¼ cup fresh herbs (like cilantro, parsley, or dill)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon Dijon mustard (check for gluten-free certification)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the Salmon:

   • Season the salmon fillets with salt and pepper.
   • Heat a skillet over medium heat with 1 tablespoon olive oil.
   • Place salmon skin-side down and cook for 4-5 minutes.
   • Flip and cook for another 3-4 minutes until the salmon is cooked through.
   • Let it cool slightly, then flake into bite-sized pieces.

2. Prepare the Salad:

   • In a large bowl, combine the mixed greens, avocado, cherry tomatoes, red onion, cucumber, and fresh herbs.

3. Make the Dressing:

   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

4. Assemble the Salad:

   • Drizzle the dressing over the salad and toss gently.
   • Top with the cooked salmon.

5. Serve:

   • Enjoy immediately!

Tips:

• Optional Add-ins: Toasted seeds (pumpkin, sunflower) for crunch or sliced radishes.
• Meal Prep: Store dressing separately to keep the salad fresh.