Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 large ripe avocados, cubed
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 pinch salt
  • 6 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 1/4 cup shredded carrots
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar

Instructions:

  1. Pat the salmon fillets dry with a paper towel. Rub each fillet with olive oil, salt, pepper, and garlic powder.
  2. Preheat grill to medium-high heat. Place fillets skin-side down and cook for 4–5 minutes until a mahogany-colored crust forms. Flip and cook for 3–4 minutes more until fish flakes easily.
  3. In a medium bowl, combine cubed avocado, diced red onion, and chopped cilantro. Gently fold in the lime juice and a pinch of salt.
  4. In a large bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, and apple cider vinegar to create the vinaigrette.
  5. Toss the spring greens, cherry tomatoes, cucumber, and carrots with the citrus vinaigrette until lightly coated.
  6. Divide the dressed greens among four plates, top each with a grilled salmon fillet, and add a portion of the avocado delight.