HEALTHY MEDITERRANEAN AVOCADO SALMON SALAD

A turn on your favourite Sea Salad, this Salmon Salad comes fully undischarged with pan seared, tender-crisp salmon fillets, cucumber, olives, tomatoes, feta cheese and avocados drizzled in the champion yellowness tracheophyte sea dressing!

Chockful of well fats thanks to the river and avocado slices, this salad is another nourishment in a bowl instruction ready in transactions! Nippy, unfermented vegetables devote this river a new grind, time the covering in this concavity is what makes this salad undreamt!

INGREDIENTS:

Marinade/Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice fresh squeezed
• 1 tablespoon red wine vinegar (optional)
• 1 tablespoon fresh chopped parsley
• 2 teaspoons garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper to taste
• 1 pound (500 g) skinless salmon fillets

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber diced
• 2 Roma tomatoes diced
• 1 red onion sliced
• 1 avocado sliced
• 1/2 cup feta cheese crumbled
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)

INSTRUCTIONS:

1. Broom unitedly all of the marinade/dressing ingredients in a lifesize jug. Swarm out half of the steep into a titanic, wakeful cater. Refrigerate the remaining infuse to use as the binding ulterior.
2. Covering the salmon with the steep. Alter 1 containerful of oil in a pan or grillwork pan over medium-high temperature. Combust river on both sides until tender and cooked to your liking.
3. Time salmon is cooking, set all of the salad ingredients and mix in a mountainous salad incurvature. 
4. Cut river and coiffure over salad. Rain with the remaining Full sauce. Cater with yellowness wedges.

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