Salmon, Avocado and Cucumber Salad with Cilantro Dressing

• Seafood

  • 1 lb Salmon, fresh fillet

• Produce

  • 1 Avocado
  • 3 Baby cucumbers or 1/2 seedless cucumber
  • 1 Basil, fresh
  • 1 Dill, Fresh
  • 2 Green onions
  • 1 Lemon, Fresh
  • 5 Radishes
  • 8 cups Romaine lettuce

• Condiments

  • 1 Cilantro dressing

• Baking & Spices

  • 2 Salt and fresh ground black pepper

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1/2 cup Croutons

Found on littlebroken.com

Description

Ingredients

• 1 lb. fresh salmon fillet
• olive oil
• salt and fresh ground black pepper
• fresh lemon, optional
• 8 cups chopped romaine lettuce
• 5 radishes, thinly sliced
• 3 baby cucumbers or ½ seedless cucumber, sliced
• 1 avocado, sliced or chopped
• ½ cup croutons
• 2 green onions, chopped
• fresh chopped dill, to taste
• fresh chopped basil, to taste
• salt and fresh ground black pepper
• Cilantro Dressing

Directions

• Preheat the oven to 425F. Line a baking pan with parchment paper.
• Pat the salmon dry with a paper towel. Place the salmon in the baking pan. Drizzle oil over the top of the salmon, just enough to coat, and rub over with fingers or pastry brush. Season with salt and pepper, to taste.
• Roast for 10-14 minutes or until cooked through and easily flaked. Cooking time will vary on the thickness of the salmon. Remove salmon from the oven and give it a nice squeeze of fresh lemon juice (optional). Flake with a fork into bite size pieces.
• In a large bowl, toss romaine lettuce, radishes, cucumber and avocado with desired amount of Cilantro Dressing. Transfer the salad to a serving bowl or platter.
• Top the salad with croutons, green onions, and flaked salmon. Sprinkle with fresh chopped dill and basil. Taste for salt and pepper, and adjust if needed.
• Serve immediately.