Rye Free Salmon and Avocado Salad

Total time25 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
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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