Grilled salmon and avocado salad

Ingredients

Spicy cumin lime cilantro dressing:
• 2 medium sized limes, juiced
• 3-4 tablespoons of olive oil
• 1 hot pepper, seeded and deveined, diced –replace with a small sweet pepper for a non-spicy variation
• 1 teaspoon of ground cumin, adjust based on your preference
• 2 tablespoons of finely chopped cilantro
• Salt to taste

For the grilled salmon:
• ~2 lbs of salmon, cut into 4 pieces or 6-8 pieces
• 1 tablespoon of olive oil
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper

For the salad:
• ~8-10 cups of lettuce or your choice of salad greens
• 1 large avocado or 2 small avocados, pitted and peeled, diced or sliced
• ¼ red onion, finely sliced, rinsed with cold water
• ½ cucumber, sliced
• Sliced cherry tomatoes
• Cilantro leaves

Instructions

For the dressing:
1. Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed. The dressing can be made ahead of time and refrigerated until ready to use.

For the grilled salmon:
1. Combine the salt, coriander, cumin, paprika, onion powder, and black pepper together
2. Rub the salmon fillets with olive oil and then with the spice mix. Grill immediately or save refrigerated if grilling later.
3. Pre-heat the grill until hot and grill the salmon to desired doneness.

To assemble the salad:
1. To prepare the salad, place the lettuce or salad greens in a salad bowl, add the avocado, red onion slices, cucumber slices, cherry tomatoes, and cilantro leaves.
2. Place the grilled salmon on top, sprinkle the cilantro lime dressing over the salad, and serve immediately. Can also plate each salad on a plate individually.

Notes