Servings 8as a starter salad or side salad, or for 4 as a main entrée salad
Ingredients
Spicy cumin lime cilantro dressing:
2medium sized limesjuiced
3-4tablespoonsof olive oil
1hot pepperseeded and deveined, diced –replace with a small sweet pepper for a non-spicy variation
1teaspoonof ground cuminadjust based on your preference
2tablespoonsof finely chopped cilantro
Salt to taste
For the grilled salmon:
~2 lbs of salmoncut into 4 pieces or 6-8 pieces
1tablespoonof olive oil
1teaspoonsalt
1teaspoonground coriander
1teaspoonground cumin
1teaspoonpaprika powder
1teaspoononion powder
1teaspoonblack pepper
For the salad:
~8-10 cups of lettuce or your choice of salad greens
1large avocado or 2 small avocadospitted and peeled, diced or sliced
¼red onionfinely sliced, rinsed with cold water
½cucumbersliced
Sliced cherry tomatoes
Cilantro leaves
Instructions
For the dressing:
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:
Combine the salt, coriander, cumin, paprika, onion powder, and black pepper together
Rub the salmon fillets with olive oil and then with the spice mix. Grill immediately or save refrigerated if grilling later.
Pre-heat the grill until hot and grill the salmon to desired doneness.
To assemble the salad:
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.
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
Can also be made with halibut/sea bass, mahi mahi, tuna, shrimp, scallops, or your choice of fish/seafood.