Salmon Avocado BLT Salad
Ready for your salad game to reach the next level? Move over boring old salads you can't bear the thought of eating again, this salmon avocado BLT salad with a homemade herbed ranch dressing is going to become your new favorite healthy meal the whole family will love.
Servings: 6 serves
Calories: 421kcal
Equipment
Ingredients
Herbed Ranch Dressing
- ½ cup plain yogurt unsweetened and unflavored
- ½ cup mayonnaise preferably Hellmann’s
- Juice from ½ a lemon
- A handful of fresh parsley and chives or 2 tablespoons chopped
- 2 garlic cloves peeled
- 1 ounce Ranch salad dressing seasoning mix
- ½ teaspoon black pepper
- salt to taste
Salmon and Salad
- 1 lb salmon fillets skin on or off about 4 fillets
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 6 slices bacon (see notes)
- 1 tablespoon reserved bacon fat
- 6 cups spring mix greens
- 1 cup cherry tomatoes halved
- 1 cup chopped cucumbers
- 1 avocado sliced
Instructions
- In a food processor or blender, blend together the yogurt, mayonnaise, lemon juice, fresh herbs, garlic, ranch dressing packet, and black pepper until smooth. Season to taste with salt. Set aside in the refrigerator until ready to serve.½ cup plain yogurt, ½ cup mayonnaise, Juice from ½ a lemon, A handful of fresh parsley and chives, 2 garlic cloves, 1 ounce Ranch salad dressing seasoning mix, ½ teaspoon black pepper, salt
- salmon:
- Pat the salmon dry with a paper towel. Season the salmon with salt and pepper. Set aside.1 lb salmon fillets skin on or off, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper
- Heat a large skillet over medium-high heat. Add the bacon slices and cook until crisp. Remove from the skillet and drain on a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.6 slices bacon
- Place the salmon skin side down in the skillet with the reserved bacon fat and cook for 4 to 5 minutes on each side, adjusting for preference and thickness.1 tablespoon reserved bacon fat
- Remove the salmon to a plate and assemble the salad.
- salad:
- Layer the greens with bacon, tomatoes, cucumbers, and sliced avocado. Top with salmon.6 cups spring mix greens, 1 cup cherry tomatoes, 1 cup chopped cucumbers, 1 avocado
- Drizzle the herb ranch dressing over the top of the salad and salmon. Serve.
Notes
Blender
If you do not have a blender or food processor you can whisk the dressing together but you’ll need to make sure you mince the garlic very finely with a knife beforehand. Storing Leftovers and Reheating
Leftover dressing can be stored in an airtight container in the refrigerator for 1 to 2 weeks.
Leftover salmon can be stored in an airtight container in the fridge for up to 3 to 4 days. To reheat the salmon I recommend reheating it in the oven on a low temperature. Preheat the oven to 275 degrees F (135C) and bake on a foil-lined baking sheet for about 15 to 20 minutes. This will prevent it from drying out.
Leftover salmon can be frozen in an airtight container for up to 3 months. Substitutions/Alternative Ingredients I use a spring mix for greens in the salad but other options you can use include romaine, kale, or spinach.
Salmon with the skin on or off will work for this. Canned boneless salmon can be used in place of fresh salmon.
Other salad toppings include sliced red onion, croutons, black olives, bell peppers, sunflower seeds, walnuts, hard-boiled eggs, and beets.
If you do not have a blender or food processor you can whisk the dressing together but you’ll need to make sure you mince the garlic very finely with a knife beforehand. Storing Leftovers and Reheating
Leftover dressing can be stored in an airtight container in the refrigerator for 1 to 2 weeks.
Leftover salmon can be stored in an airtight container in the fridge for up to 3 to 4 days. To reheat the salmon I recommend reheating it in the oven on a low temperature. Preheat the oven to 275 degrees F (135C) and bake on a foil-lined baking sheet for about 15 to 20 minutes. This will prevent it from drying out.
Leftover salmon can be frozen in an airtight container for up to 3 months. Substitutions/Alternative Ingredients I use a spring mix for greens in the salad but other options you can use include romaine, kale, or spinach.
Salmon with the skin on or off will work for this. Canned boneless salmon can be used in place of fresh salmon.
Other salad toppings include sliced red onion, croutons, black olives, bell peppers, sunflower seeds, walnuts, hard-boiled eggs, and beets.
Nutrition
Calories: 421kcal | Carbohydrates: 10g | Protein: 20g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 883mg | Potassium: 767mg | Fiber: 3g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 1mg