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.

Recipe Tags

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
1small avocado, seeded, peeled and cut into chunks
1medium mango, seeded, peeled and cut into chunks
1blood orange, peeled and sectioned
2medium 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.