Emulsifier Free Salmon Salad with Avocado and Lemon-Herb Dressing

Total time25 min

Prep time15 min

Cook time10 min

4.5

(24)

Emulsifier Free Salmon Salad with Avocado and Lemon-Herb Dressing

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp extra virgin olive oil
½ tsp fine sea salt
¼ tsp black pepper
¼ tsp ground turmeric

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 small garlic clove, finely minced
2 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt

For the salad

5 oz mixed greens
2 ripe avocados, pitted, peeled, and sliced
1 cup cherry tomatoes, halved
1 english cucumber, thinly sliced
¼ cup dry-roasted pumpkin seeds

For serving

lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the 3 tbsp olive oil, lemon juice, Dijon mustard, minced garlic, parsley, and 1/4 tsp salt until the dressing is emulsified and slightly thickened. Set aside.
2
Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with the 1/2 tsp salt, black pepper, and turmeric.

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