Hawaiian Salmon Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Hawaiian salmon salad is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've spent all day on it. Fresh salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, and combined with tropical fruits and crispy macadamia nuts, it's both nourishing and absolutely delicious. The best part is how simple it is to prepare, making it perfect for busy evenings when you want something that feels special without the fuss.
Ella x
Ingredients
- 400 gsalmon fillet
- 946 mlmixed greens
- 237 mlpineapple
- 237 mlpapaya
- 80 gmacadamia nuts
- 20 gcoconut flakes
- 2 tbspsoy sauce
- 1 tbsphoney
- 1 handfulfresh cilantro
- 20 gcrushed macadamia nuts
- 15 gtoasted coconut flakes
Detail level
Instructions
- 1
Grill the salmon fillet over medium heat for 5-6 minutes per side, or until cooked through.
Tip: Use a thermometer to check for internal temperature of 145°F (63°C).
- 2
In a blender or food processor, combine pineapple, papaya, soy sauce, and honey. Blend until smooth.
Tip: Adjust sweetness to taste.
- 3
In a large bowl, combine mixed greens, grilled salmon, and blended fruit mixture.
Tip: Toss gently to combine.
- 4
Sprinkle macadamia nuts, coconut flakes, and crushed macadamia nuts over the salad.
Tip: Use a spatula to evenly distribute.
- 5
Sprinkle toasted coconut flakes over the top.
Tip: Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- 6
Just before serving, garnish with fresh cilantro.
Tip: Adjust to taste.
- 7
Serve immediately and enjoy!
Tip: Refrigerate leftovers for up to 24 hours.
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