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Salmon and Avocado Salad

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"This is a quick, fresh, light salad that makes a nice lunch or a light summer dinner."
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2 h 50 m servings 477 cals
Original recipe yields 2 servings

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with parchment paper; place salmon fillet on top.
  3. Bake salmon in the preheated oven until easily flaked with a fork, about 15 minutes. Let cool, about 10 minutes. Flake into bite-sized pieces with a fork.
  4. Combine cooled salmon, avocados, grape tomatoes, red bell pepper, and green onions in a large bowl. Drizzle lime juice and olive oil on top. Add kosher salt, black pepper, and chili powder; toss gently distribute evenly.
  5. Chill salad until flavors combine, 2 hours to overnight.

Nutrition Facts

Per Serving: 477 calories; 35.1 g fat; 27.9 g carbohydrates; 21 g protein; 36 mg cholesterol; 269 mg sodium. Full nutrition

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