Fish

Quinoa-Avocado Salmon Salad (Plated: The Dish) is for Dinner.

Quinoa-Avocado Salmon Salad (Plated: The Dish) takes 20 minutes to prepare.

Quinoa-Avocado Salmon Salad (Plated: The Dish) takes 40 minutes to cook.

Quinoa-Avocado Salmon Salad (Plated: The Dish) makes 5 servings.

The ingredients for Quinoa-Avocado Salmon Salad (Plated: The Dish) are:

.5 cup quinoa
12 oz salmon
1 pint grape tomatoes
2 tbs cilantro
6 tbs green onions
1 cup red onion
1.5 limes juiced
1 tablespoon apple cider vinegar
1 avocado
2 tablespoons olive oil
1 cup water
kosher salt
black pepper

Here is how you make Quinoa-Avocado Salmon Salad (Plated: The Dish):

1. Cook QuinoaCook according to package directions2. Sear SalmonRinse salmon and pat dry with paper towel. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon. Sear until browned on outsideand slightly opaque, about 5 minutes per side.3. Prepare IngredientsMeanwhile, wash tomatoes, cilantro, and scallions. Halve tomatoes and finely chop cilantro and scallions. Peel red onion and mince.4. Prepare Quinoa SaladJuice 1? limes into a large bowl. Add halved tomatoes, chopped cilantro and scallions, minced onion, 1 tablespoonolive oil, and apple cider vinegar. Toss to combine. Stir in cooked quinoa. Taste and add salt and pepper as needed.5. Prepare AvocadoHalve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into thin slices. Squeeze over remaining half lime and season with salt and pepper.6. Plated SaladFlake salmon with a fork. Divide quinoa evenly between four bowls. Top with avocado and salmon and serve.Serving Size: Makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user MLBLAIR502.

The nutritional information for Quinoa-Avocado Salmon Salad (Plated: The Dish) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 271.2

• Total Fat: 11.5 g
• Cholesterol: 45.6 mg
• Sodium: 69.0 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 4.6 g
• Protein: 21.2 g