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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens (such as romaine and spinach)
- 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 together the olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Brush the mixture onto both sides of the salmon fillets.
- Grill the salmon for about 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from the grill and let it rest for a few minutes.
- While the salmon is resting, prepare the salad. 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 up to 30 minutes before serving for a refreshing option.
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 if desired, or use a plant-based protein for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg