Salmon Avocado Salad

Ingredients

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Vinegar

  Cider

  2 tbsp or 30g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Red cabbage

  Red, raw

  1 ½ cup, shredded or 105g

Directions

1. Season the salmon with two-thirds of the Dijon mustard, half of the dried parsley, salt, and black pepper.
2. Place the oven rack on the second level from the top and broil the salmon for 6 to 7 minutes, until cooked through.
3. In a large bowl, mix the chopped red onion with olive oil, apple cider vinegar, remaining Dijon mustard, garlic powder, remaining parsley, and salt and pepper to taste. Let sit for about 5 minutes to mellow the onion's flavor.
4. Add the halved cherry tomatoes and diced avocado to the bowl and toss. When ready to serve, add the chopped lettuce and cabbage, and adjust salt and pepper to taste.
5. Divide the salad among bowls and top each with a portion of salmon.

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