Mango Avocado Salmon Salad


4 salmon fillets

3 Tbs Dijon mustard (divided 2 & 1)

1 Tbs dried parsley.

1/2 tsp salt

1/2 tsp fresh black pepper

2 Tbs chopped red onion

2 Tbs extra virgin olive oil

2 tablespoons of rice vinegar

1/4 cup of honey

1/2 teaspoon garlic powder

2 cup halved cherry tomatoes

2 small ripe avocado diced

1 mango diced

4 cups chopped green leaf lettuce

1/2 cups red/purple cabbage (shredded)


Season salmon with 1 Tbs of the Dijon, dried parsley, 1/4 teaspoon salt and black pepper.

Bake salmon 6 to 7 minutes, until cooked through.

In a small bowl mix the olive oil, vinegar, red onion, remaining Dijon, honey garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.

In a large bowl, combine the red cabbage, lettuce, tomatoes. Top with avocado and mango.

Drizzle 3/4 of your dressing onto the salad and reserve 1/4 for salmon.

Serve the salad with salmon and drizzle the remaining dressing on top of salmon. Enjoy!

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