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Quinoa-Avocado Salmon Salad

Looking for the perfect dish to bring to your next summer potluck? Or a delicious side to your fast and fun weeknight dinners? The search is over! Our Quinoa-Avocado Salmon Salad is delicious, refreshing and easy to prepare. Pair this gluten-free dish with an ice cold lemonade and you’ve got yourself the ideal summer meal!

Quinoa-Salmon,-and-Avocado-Salad-Beauty

Quinoa-Avocado Salmon Salad

  • ⅔ cup quinoa
  • 2 fillets salmon
  • 1 pint grape tomatoes
  • ¼ cup cilantro
  • ½ bunch scallions
  • ½ red onion
  • 2 limes
  • 1 tablespoon apple cider vinegar
  • 1 avocado
  • 2 tablespoons olive oil
  • 1 cup water
  • kosher salt
  • black pepper

1. Cook Quinoa

Rinse quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water, and a pinch salt in a medium pot
over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.

2. Sear Salmon

Rinse salmon and pat dry with paper towel. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon. Sear until browned on outside
and slightly opaque, about 5 minutes per side.

3. Prepare Ingredients

Meanwhile, wash tomatoes, cilantro, and scallions. Halve tomatoes and finely chop cilantro and scallions. Peel red onion and mince.

4. Prepare Quinoa Salad

Juice 1½ limes into a large bowl. Add halved tomatoes, chopped cilantro and scallions, minced onion, 1 tablespoon
olive oil, and apple cider vinegar. Toss to combine. Stir in cooked quinoa. Taste and add salt and pepper as needed.

5. Prepare Avocado

Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into thin slices. Squeeze over remaining half lime and season with salt and pepper.

6. Plated Salad

Flake salmon with a fork. Divide quinoa evenly between two bowls. Top with avocado and salmon and serve.

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