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Erickson Salmon Avocado Salad

An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.

Ingredients

4 salmon fillets, 5 to 6 oz each

1 tsp kosher salt

1 tbsp olive oil

8 cups mixed greens

2 avocados, sliced

2 cups cherry tomatoes

1 cucumber, sliced

1/4 red onion, thinly sliced

1/2 cup lemon vinaigrette

Directions

1. Season salmon and cook in a skillet or oven until safely done. Rest briefly.

2. Toss greens, tomatoes, cucumber, and onion with vinaigrette.

3. Divide among plates, add avocado, and top with salmon.

1. Season salmon and cook in a skillet or oven until safely done. Rest briefly. 2. Toss greens, tomatoes, cucumber, and onion with vinaigrette. 3. Divide among plates, add avocado, and top with salmon.