This was really good! I'm a huge salmon fan but not the biggest avacado fan but the two went really well together! I grilled the mushrooms with red onions instead of sauteing them with butter to save on fat. I also used Cilantro only subsituted baby spinach for lettice and added green olives. I highly recommend.
This was really good! I'm a huge salmon fan but not the biggest avacado fan but the two went really well together! I grilled the mushrooms with red onions instead of sauteing them with butter to save on fat. I also used Cilantro only subsituted baby spinach for lettice and added green olives. I highly recommend.
This was so delicious! The only changes I made were I omitted the mushrooms used a baby greens salad mix and used red wine vinegar instead of white vinegar. This was very fast to prepare and the flavors went together very well. I can't wait to make it again. Thank you for a great recipe!
This was a great salad. It had a great taste I really liked how the avocado complemented the other ingredients. With my changes it was a bit different from the original recipe - I omitted cilantro and jalapeno (I didn't have them) and instead of adding feta and a vinegar sauce I added a honey dijon sauce (1 part butter 1 part dijon mustard and 2 parts honey - like what is used for the baked dijon salmon recipe on this site). It was fantastic like this!
I left out the mushrooms and jalapeno used roma tomato (and more of it) and substituted lemon juice for the vinegar. I already loved combining salmon and avocado. The cilantro and feta were interesting and tasty additions. I am sure I will make this again perhaps with the mushrooms next time (I didn't have any on hand.)
Not bad but I wasn't keen on the mushrooms with the other flavors. Also I used white balsamic instead of distilled white vinegar as I find the latter way too tart. If I were to make this again I would throw in some red onion and maybe even some sweetcorn kernels. Thanks Dena!
This salad was very good. I used red onion instead of the mushrooms. I did not use the vinegar but used lemon juice with the olive oil. I also did not combine the lettuce and instead just plated it. The salmon was still warm when I added it to the bowl so next time I will cook the salmon ahead of time. It may be even better if it all melds in the fridge for awhile. Will make this again. Yummo!
Pretty good but I added another big tomato and used pickled Jalapenos (about 2 TBSP)instead of fresh because my fresh ones are still on the vine. My avocado was a big one also. Put a bunch of arugula in with the lettuce to give it a more peppery flavor as well. Will make again!
Very tasty and very easy! I added shredded carrots for extra nutrients but didn't have mushrooms to add. I only used half a fresh jalapeno and that was enough. My husband said it added "just enough" surprise to his tastebuds! I liked the oil & vinegar dressing because it makes it lower caloried but if I had fresh mangos I would add some to this salad. The mango would help take the bite out of the jalapenos. I'll will make this one again. Thanks!
This was a great inspiration recipe for me and I have to admit I made several changes. I eat salmon at least 3 times a week and usually bake or grill it. I never use oil with it as it is an oily fish to begin with. This time I decided to poach the fish using 1/2 c water 1/2 wine some sliced onion & tarragon. Only took 5 minutes and poaching leaves NO fishy odor in the house. I made my salad bed with romaine lettuce and added fresh mushrooms (why saute them?) avocado and grape tomatoes. (Had no feta or would have it it too)To save time I used a little of Paul Newman's Lite Honey Mustard Dressing. Wow! What a fantastic salad. Next time I think I'll add some red pepper and a handful of blueberries.
