Salmon and Beet Salad With Spicy Dressing Recipe

Take just one bite of crisp red onions, smoky roasted beets, and spicy vinaigrette, and you’ll be hooked for good on this gorgeous, colorful salad. It’s a delicious way to get extra mileage out of any leftover salmon and vegetables or use canned salmon instead for a quick, no-cook lunch on a busy afternoon.

The ingredients list below calls for cooked beets – ½ cup is around 1 large beet or 2 small ones, but buy more because when you smell them in the oven, you’ll want to eat some right away.

The easiest way to cook them is to simply toss them on a baking pan and roast them at 400 degrees until they’re soft and tender (1-1 ½  hours, depending on the size of your beets).

You don’t even have to wrap them in foil, and in fact, the flavor is even better if you don’t. Enjoy some hot roasted beets for dinner, and keep a few aside to make this salad the next day.

I would advise buying unsalted pistachio nuts for this salad. As always, you’ll also want to be picky about the orange juice and go for a “clean” brand without any added sugar (or better yet, squeeze your own straight from the fruit).

While it’s not healthy to drink fruit juice instead of water, using a little bit in a dressing is nothing to worry about, and the hint of sweetness really brings out the spicy and savory flavors of the other ingredients

Salmon and Beet Salad Recipe

SERVES: 2 PREP: 10 min

Ingredients

• 6 oz. cooked or canned salmon, flaked;
• 3 cups lettuce;
• ¼ avocado, diced;
• ½ grapefruit or 1 large orange, roughly chopped;
• ¼ small red onion, thinly sliced;
• ½ cup cooked beets, diced;
• 10 pistachio nuts, shelled and chopped;

Ingredients for spicy dressing

• 1 tbsp. extra-virgin olive oil;
• 2 tbsp. fresh orange juice;
• 2 tsp. white wine vinegar;
• ½ tsp. orange zest;
• ½ tsp. Dijon or homemade mustard;
• ½ or ¼ tsp. chili powder;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. In a small bowl, combine all the ingredients for the dressing and whisk until smooth. Season to taste.
2. In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
3. Drizzle the dressing on top of the salad and toss well.
4. Sprinkle the pistachio on top of the salad and serve.

Salmon and Beet Salad Recipe

This salad has it all: juicy citrus fruit, creamy avocado, crunchy onions, and decadent roasted beets, all topped with a salmon and a spicy dressing.

5 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

Course Salad

Cuisine American

Servings 2 people

Calories 324 kcal

Ingredients

  

1x2x3x

• 6 oz. cooked or canned salmon flaked
• 3 cups lettuce
• ¼ avocado diced
• ½ grapefruit or 1 large orange roughly chopped
• ¼ small red onion thinly sliced
• ½ cup cooked beets diced
• 10 pistachio nuts shelled and chopped

Ingredients for spicy dressing

• 1 tbsp. extra-virgin olive oil
• 2 tbsp. fresh orange juice
• 2 tsp. white wine vinegar
• ½ tsp. orange zest
• ½ tsp. Dijon or homemade mustard
• ½ or ¼ tsp. chili powder
• Sea salt and freshly ground black pepper to taste

Instructions

 

• In a small bowl combine all the ingredients for the dressing and whisk until smooth. Season to taste.
  1 tbsp. extra-virgin olive oil, 2 tbsp. fresh orange juice, 2 tsp. white wine vinegar, ½ tsp. orange zest, ½ tsp. Dijon or homemade mustard, ½ or ¼ tsp. chili powder, Sea salt and freshly ground black pepper to taste
• In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
  6 oz. cooked or canned salmon, 3 cups lettuce, ¼ avocado, ½ grapefruit or 1 large orange, ¼ small red onion, ½ cup cooked beets
• Drizzle the dressing on top of the salad and toss well.
• Sprinkle the pistachio on top of the salad and serve.
  10 pistachio nuts

Nutrition

Calories: 324kcalCarbohydrates: 20gProtein: 23gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 71mgSodium: 371mgPotassium: 860mgFiber: 6gSugar: 11gVitamin A: 1445IUVitamin C: 38mgCalcium: 295mgIron: 2mg

Keyword beet, salad, salmon

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