Protein Swap | Taco-Spiced Salmon Salad
with Lush Avocado Dressing
Cooking time
10 minutes
Servings
2/4
Calories
510 /serving
Think fast! In 10 minutes, this salmon salad is ready to share a Mexican moment at your table. There’s a subtle smokiness to the spicing, playing off the natural sweetness of pink pan-cooked fish. It’s floating gracefully above a salad of curly leaf lettuce, bright cherry tomatoes and shredded cabbage, softened with a quick sprinkle of vinegar. Our avocado purée lends its lushness to the dressing for full-bodied paleo pleasure.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 280g Cherry tomatoes
- 1 Head of curly leaf lettuce
- 15ml Apple cider vinegar
- 57g Avocado purée
- 9g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Salmon, Sulphites
You will need:
Salt & pepper (S&P)
Oil
Large pan (non-stick if possible)
Total Fat
36 g
Saturated Fat
5 g
Sodium
260 mg
Total Carb
20 g
Sugars
8 g
Protein
31 g
Fibre
8 g
Preparation
Cook the salmon
Pat the salmon dry with paper towel; season with the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the dressing
Meanwhile, in a large bowl, combine the avocado purée, vinegar, 1 tbsp water (double for 4 portions) and S&P.
Make the salad
Roughly chop the lettuce. Halve the tomatoes (if desired). To the bowl of dressing, add the cabbage and a pinch of salt; toss well. Add the lettuce and tomatoes; toss well.
Plate your dish
Divide the salad between your plates. Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
