Nutritional Info

Nutrition Facts

Serving Size 1 (93g)

Calories 67
Calories from Fat 38 (57%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 0.9g 5%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 3.8mg 1%
Sodium 38mg 2%
Potassium 157.3mg 3%
Total Carbohydrate 6.2g 2%
Dietary Fiber 1.4g 5%
Sugars 3.5g
Protein 1.9g 4%

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Recipe Description
This is a nice summer salad to make, especially when you need a good excuse for a little outdoor grilling.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  new potatoes
4   salmon steaks, about 4 oz
1   avocado
1/2   lemon, juiced
1 1/4 Cup(c)  baby spinach leaves
4 1/2 Ounce(oz)  mixed small salad greens, including watercress
12   cherry tomatoes, halved
1/2 Cup(c)  walnuts, chopped
1 Pinch(pn)  pepper, to taste
3 Tablespoon(T)  unsweetened clear apple juice
1 Tablespoon(T)  balsamic vinegar


Cut the new potatoes into bite sized pieces, put into a pan and cover with cold water. Bring to a boil, then reduce the heat, cover, and let simmer for 10 to 15 minutes, or until just tender. Drain and keep warm. Meanwhile, preheat the broiler to medium. Cook the salmon steaks under the preheated broiler for 10 to 15 minutes, depending on the thickness of the steaks, turning halfway through cooking. Remove from the broiler and keep warm. While the potatoes and salmon are cooking, cut the avocado in half, remove and discard the pit, and peel the flesh. Cut the avocado flesh into slices and coat in the lemon juice to prevent it from discoloring. Toss the spinach leaves and mixed salad greens together in a large serving bowl until combined. Divide between 4 serving plates and arrange 6 cherry tomato halves on each plate of salad. Remove and discard the skin and any bones from the salmon. Flake the salmon and divide among the plates along with the potatoes. Sprinkle the walnuts over the salads. To make the dressing: Mix the apple juice and vinegar together in a small bowl or pitcher and season well with pepper. Drizzle over the salads and serve at once.

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Salmon and Avocado Salad
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