Salmon, Avocado and Mango Salad
Delicious and easy, this salad is filled with heart-healthy antioxidants and omega-3 fats.
Servings and Ingredients
|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|
- 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.
- 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.
- Arrange mixed greens, avocado, mango, blood orange and kiwi on a platter or individual plates. Place salmon over salad; drizzle with dressing.
610 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 80mg
- Sodium: 440mg
- Total Carbohydrates: 36g
- Protein: 33g
Vitamin A 80%
Vitamin C 180%
Hy-Vee Seasons Health 2014.