Southwestern Grilled Salmon Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6 servings


  • 6 tablespoons olive oil
  • 2 avocados peeled and chopped
  • 1/4 jalapeno seeded and chopped
  • 2 tablespoons red onion chopped
  • 1 lime juiced
  • Sea salt and freshly ground pepper to taste
  • 1 lemon juiced
  • 6 salmon steaks 6-ounce
  • 6 cups mesclun mix or salad greens
  • 1 cup black olives pitted
  • 2 large tomatoes chopped


  • In a blender or food processor, add 5 tablespoons olive oil, 1/2 of an avocado, jalapeno, red onion, lime juice and sea salt and freshly ground pepper to taste. Blend 1 minute until combined.
  • In a medium bowl, add remaining olive oil, lemon juice and salmon. Marinate in the refrigerator for 20 minutes.
  • On an indoor or outdoor grill, over medium high heat grill fish 3 to 4 minutes per side until cooked through.
  • In a large bowl, add mesclun, remaining avocado, olives, tomatoes and toss with avocado vinaigrette. Serve salmon on top of salad.


SERVING SUGGESTION: Steamed broccoli.
VEGETARIAN: Use Tempeh instead of salmon steaks.
GLUTEN FREE: Make sure black olives are gluten free.
NUTRITION: 488 Calories; 30g Fat; 41g Protein; 16g Carbohydrate; 8g Dietary Fiber; 88mg Cholesterol; 500mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat.
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