Grilled Salmon and Avocado Salad

This is a great seafood dish that will pair well with a small side of quinoa, or simply add on other nonstarchy vegetable like steamed green beans or cauliflower!

Prep Time: 15 minutes Cook Time: 1 hour 10 minutes

Nutrition Facts

Serving Size: 1 salad

  • Calories 320
  • Carbohydrate 10 g
  • Protein 24 g
  • Fat 21 g
  • Saturated Fat 3.6 g
  • Sugars 2 g
  • Dietary Fiber 4 g
  • Cholesterol 60 mg
  • Sodium 260 mg
  • Potassium 790 mg

This Recipe Serves 4


4 4-oz frozen salmon filets, thawed
1 Tablespoon olive oil
1 Tablespoon no-salt grill seasoning (Mrs. Dash Steak Grilling Blend)
4 cups chopped romaine lettuce
1/2 cup thinly sliced red onion
1 cucumber, thinly sliced (1 cup of sliced cucumber)
1 ripe avocado, peeled, seeded and sliced

For dressing:
1/4 cup lime juice
1 Tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon Stevia
1/4 teaspoon salt
1/4 teaspoon ground black pepper


  1. Preheat an indoor or outdoor grill.
  2. Pat the thawed salmon filets dry with a paper towel. Brush each side with the olive oil and season with the no-salt grill seasoning.
  3. Grill the salmon filets on each side for 4-5 minutes, or until just cooked through. Set aside.
  4. Build each salad starting with 1 cup of Romaine lettuce, top with 1/4 of the sliced onion, 1/4 cup of the sliced cucumber, the grilled salmon filet and 1/4 of the sliced avocado, Repeat for remaining three salads.
  5. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, Stevia, salt and pepper. Drizzle the dressing over each salad.

Recipe Cost: $10.69

Choices/Exchanges: Nonstarchy Vegetable, 3 Lean Protein, 3 Fat

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