This southwest chopped salmon salad is easy to throw together, with minimal ingredients. It’s refreshing, healthy, and full of flavor. Protein can be substituted, but salmon gives it the perfect punch.
I wanted to pop in and a share a “win” from this week with you guys. Now that we’re settling into a new routine (I’m sure you sick of hearing that!) meal planning has been extremely helpful. There’s also just something about a new kitchen that excites you about cooking again! Typically we plan for 4 meals, because Friday night is pretty much always pizza night. This week’s menu consisted of: eating out with family one night, ground bison tacos, 1 pot chicken pasta, and a super easy southwest chopped salmon salad.
This salad was so easy to throw together, but also so healthy and refreshing. Being a full time working mom, sometimes it feels like I can hear my body screaming at me to feed it something green. I feel like I eat a healthy amount of vegetables, but I’d be lying if I said I regularly ate salads. It’s not that I don’t love salads, it’s just they’re usually not my first choice. This one however, might actually become a regular in our meal plan.
Here’s what you’ll need:
- 1 head of romaine lettuce, or your favorite variety
- 1 roma tomato, or a handful of cherry tomatoes
- 1/2 can of black beans (cooked)
- 1/2 can of niblet corn (cooked)
- 1/2 small white onion
- 2 avocados (diced)
- Chopped cilantro
- Hidden Valley Chili Lime dressing, but any creamy “southwest” leaning dressing would suffice
- Atlantic salmon
- Optional: tortilla strips or chips
First things first – clean and chop up your lettuce. We like to slice it long ways, then do several small cuts the other way to get even pieces.
Next – add in your tomato, black beans, corn, and onions. Gently toss so it’s mixed evenly.
Then, add your dressing. I like to do this before adding the avocado and cilantro because they’re a little more delicate.
Once you’ve got your dressing mixed in, add in your avocados and cilantro. Toss gently.
Finally, top it off with a healthy portion of atlantic salmon, cooked to your liking. We did ours in the skillet with some olive oil, salt, and pepper to keep it simple. But I also like to use a fish rub when I want a little extra flavor.
Serve it up! This salad is so easy to make, healthy, and delicious! It will fill you up, but not leave you hurting, if you know what I mean.
My one bowl was enough to satisfy me, but I think Adam had a second helping. The only thing we would do differently is add something crunchy, like tortilla strips or chips. Of course, that makes it a little less healthy though.
I hope you’ll try this salad! I think your inner vegetarian will love it.
Do you like salads? What’s your favorite salad? What are your weekend plans?