Recipe
Salad
Lightened-Up Salmon, Avocado and Mango Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 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 | ||
| ½ tsp. Hy-Vee salt, divided | ||
| 4 (4 oz each) skinless salmon fillets | ||
| ¼ 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 |
Directions
- For dressing, in a small bowl whisk together olive oil, vinegar, orange juice, red onion, honey, mustard and 1/4 teaspoon salt; set aside.
- Spray a large skillet with non-stick cooking spray and heat 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.
- Arrange mixed greens, avocado, mango, blood orange and kiwi on a platter or 4 individual plates. Place salmon over salad; drizzle with dressing.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 60mg
- Sodium: 420mg
- Total Carbohydrates: 36g
- Protein: 27g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 170%
0%
Iron 10%
0%
Calcium 6%