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Salmon, Avocado and Mango Salad

6 Ratings
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Serves: 4 Prep time: 10 minutes
Source: Cook time: 8 minutes

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All you need:

  • 3 tbsp plus 2 tsp Hy-Vee Select olive oil, divided
  • 2 tbsp white wine vinegar
  • 2 tbsp Hy-Vee orange juice
  • 1 tbsp grated red onion
  • 2 tsp Hy-Vee honey
  • 1 tsp Hy-Vee Dijon mustard
  • 1/2 tsp Hy-Vee salt, divided
  • 4 (5 oz each) skinless salmon fillets
  • 1/4 tsp Hy-Vee black pepper
  • 6 c. mixed salad greens
  • 1 small avocado, seeded, peeled and cut into chunks
  • 1 medium mango, seeded, peeled and cut into chunks
  • 1 blood orange, peeled and sectioned
  • 2 medium kiwi, peeled and sliced

All you do:

  1. For dressing, in a small bowl whisk together 3 tablespoons of the olive oil, vinegar, orange juice, red onion, honey, mustard and 1/4 teaspoon salt; set aside.
  2. In a large skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Season salmon with remaining 1/4 teaspoon salt and pepper. Sear salmon until browned, about 4 minutes. Turn and cook 3 to 4 minutes more or until fish flakes easily with a fork.
  3. Arrange mixed greens, avocado, mango, blood orange and kiwi on a platter or individual plates. Place salmon over salad; drizzle with dressing.

Daily Values:

80% vitamin A 6% calcium
180% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 610 Protein: 33g
Carbohydrate: 36g Saturated Fat: 7g
Cholesterol: 80mg Sodium: 440mg
Dietary Fiber: 9g Sugars: 24g
Fat: 39g Trans fats: 0g
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