Salmon, Avocado and Mango Salad

Recipe

Salad
Salmon, Avocado and Mango Salad

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Salmon and avocado and mango salad served atop a bed of lettuce

User Rating

4.09 out of 5 stars
Rate it:
11 ratings

Recipe Data

4
Servings
10min
Prep
18min
Total

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Description

Delicious and easy, this salad is filled with heart-healthy antioxidants and omega-3 fats.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
½ tsp. Hy-Vee salt, divided
4 (5 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

  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.

Nutrition facts

Servings

610 Calories per serving

Amounts Per Serving

  • Total Fat: 39g
  • Cholesterol: 80mg
  • Sodium: 440mg
  • Total Carbohydrates: 36g
  • Protein: 33g

Daily Values

0%
Vitamin A 80%
0%
Vitamin C 180%
0%
Iron 10%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Health 2014.