Mexican Salmon Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Mexican Salmon Salad is one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. The star ingredient is the salmon, which is packed with omega 3 fatty acids that are wonderful for heart health. What I love most is how simple it is to throw together, especially when life gets busy. You just season and cook the salmon, toss some fresh greens with bright lime juice and warm spices, then top it all with creamy avocado, crisp vegetables, and tangy queso fresco. It feels fancy enough to impress guests but honest enough for a casual family meal. The combination of smoky cumin, spicy chili flakes, and zesty cilantro brings authentic Mexican flavors right to your table, and everyone always asks for the recipe.
Ella x
Ingredients
- 400salmon fillet
- 200mixed greens
- 1red onion(diced)
- 1 gcilantro(chopped)
- 2 mllime juice(freshly squeezed)
- 1 gchili flakes(adjust to taste)
- 1 gcumin(optional)
- 1 gsalt
- 1 gblack pepper
- 1 gavocado(diced)
- 1 gtomato(diced)
- 1 gcrumbled queso fresco(optional)
- 1 gsour cream(optional)
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat. Season the salmon fillet with salt, black pepper, cumin (if using), and chili flakes. Grill the salmon for 4-5 minutes per side, or until cooked through. Set aside to rest.
- 2
In a large bowl, combine the mixed greens, diced red onion, chopped cilantro, diced avocado, and diced tomato.
- 3
In a small bowl, whisk together the lime juice and sour cream (if using). Pour the dressing over the salad and toss to combine.
- 4
Slice the grilled salmon into thin strips and add it to the salad. If using queso fresco, sprinkle it on top of the salad.
- 5
Toss the salad again to combine and serve immediately.
- 6
Garnish with additional cilantro if desired and serve.
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