Here’s a delicious summer salad based on two of our favorite ingredients, salmon and avocado.
Net Carbs 6 grams
Protein 28 grams
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1 Tablespoon fresh chopped parsley
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon salt
Black pepper to taste
1 pound skinless salmon fillets
4 cups Romaine
4 small cucumbers, diced
2 Roma tomatoes
1 red onion, sliced
1 avocado, sliced
1/2 cup feta cheese, crumbled
1/3 cup pitted Kalamata olives, sliced
Whisk together all dressing ingredients and pour half into a large, shallow dish. Refrigerate remaining marinade to use as dressing later.
Coat the salmon with marinade. Heat 1 Tablespoon of oil in a skillet over medium-high heat. Sear the salmon on both sides til crispy.
While the salmon is cooking, mix all the salad ingredients in a bowl.
Slice salmon and arrange over salad. Drizzle with remaining dressing and serve with lemon wedges.