Salmon, Avocado and Mango Salad

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Serves 4.

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:

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.

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

Daily nutritional values:
80% vitamin A
180% vitamin C
6% calcium
10% iron