Description
A vibrant and nutritious meal that combines fresh vegetables with rich salmon, perfect for lunch or dinner.
Ingredients
Scale
- 1 salmon fillet, grilled, baked, or pan-seared
- 2 cups mixed greens (e.g., arugula, kale, spinach)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup cucumber slices
- 1 cup cooked sweet potato cubes
- 1 boiled egg (soft or jammy, halved)
- 1 tbsp crispy roasted chickpeas
- 1 tbsp crumbled feta cheese
- 1 tbsp sliced red onion
- Salt, to taste
- Pepper, to taste
- Chili flakes (optional)
- Dressing of choice (lemon vinaigrette, tahini, or olive oil with lemon juice)
Instructions
- Season the salmon fillet with salt and pepper. Cook it using your preferred method until cooked through (about 10-12 minutes). Let it cool and then flake into pieces.
- Boil the egg for 6-7 minutes for a jammy texture, then peel and slice it. If necessary, roast the diced sweet potato until tender. Slice the cucumber and cherry tomatoes.
- In a large bowl, layer the mixed greens and add cucumber, cherry tomatoes, red onion, and avocado on top. Include the sweet potato, roasted chickpeas, and feta cheese.
- Top with the flaked salmon and egg halves. Sprinkle with chili flakes if desired, drizzle with dressing, and enjoy immediately.
Notes
For best freshness, store dressing separately until ready to eat. Customize ingredients as desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cooking (for assembling), Baking/Grilling/Pan-Sealing salmon
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 190mg
Keywords: salmon salad, healthy bowl, nutritious meal, meal prep