Grilled Salmon Salad with Avocado and Mixed Greens

Ingredients

• Salmon fillet 5 oz
• Mixed greens 2 cups
• Avocado 1/2 medium
• Cherry tomatoes 1/2 cup
• Olive oil 1 tbsp
• Lemon juice 1 tbsp

Method

1. Prepare the salmon. Pat the salmon fillet dry with paper towels to remove excess moisture. This helps achieve a nice sear when grilling. Season lightly with salt and pepper on both sides.
   Tip: Dry salmon cooks better and prevents sticking.
2. Preheat the grill. Heat your grill or grill pan over medium-high heat for about 5 minutes. Lightly oil the grill grates or pan to prevent sticking.
   Tip: Use a high smoke point oil like vegetable or canola if oiling the grill.
3. Grill the salmon. Place the salmon fillet on the grill skin-side down if it has skin. Cook for about 4 minutes without moving it to develop grill marks. Flip carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
   Tip: Use a thin spatula to flip the salmon gently to avoid breaking it.
4. Prepare the salad base. While the salmon cooks, place the mixed greens in a large bowl. Add the halved cherry tomatoes and sliced avocado.
   Tip: Handle avocado gently to keep slices intact.
5. Make the dressing. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice until combined. Season with a pinch of salt and pepper if desired.
   Tip: Whisking creates a light, emulsified dressing.
6. Assemble the salad. Drizzle the lemon-olive oil dressing over the mixed greens, avocado, and tomatoes. Toss gently to coat evenly. Transfer the grilled salmon on top of the salad.
   Tip: Toss salad gently to avoid mashing the avocado.

Pro tips

• Use fresh, high-quality salmon for the best flavor and texture.
• If you don’t have a grill, you can cook the salmon in a non-stick skillet over medium heat.