Breastfeeding Friendly Salmon and Avocado Salad
Total time25 min
Prep time15 min
Cook time10 min
4.8(10)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp fine sea salt
For the salad
- 5 oz mixed greens
- 2 ripe avocados, pitted, peeled, and sliced
- 1 english cucumber, thinly sliced
- 1 medium beet, peeled and coarsely grated
- 3 scallions (green tops only), thinly sliced
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl or jar, whisk together 3 tbsp olive oil, apple cider vinegar, honey, and 1/4 tsp salt until the dressing is smooth and emulsified. Set aside.
- 2
Pat the salmon fillets dry with paper towels. In a small bowl, combine the turmeric, ginger, and 1/2 tsp salt, then rub the mixture evenly over the flesh side of each fillet.
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