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    Home » Paleo Recipes

    Salmon and Beet Salad With Spicy Dressing Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    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.

    Salmon and Beet Salad

    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;
    Salmon and Beet Salad Recipe Preparation

    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

    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
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine American
    Servings 2 people
    Calories 324 kcal

    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

    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
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

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    • Duck Confit and Carrot Confit Recipes

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    Filed Under: Paleo Fish and Seafood Recipes, Paleo Recipes, Paleo Salad Recipes Tagged With: cooking: fast prep, cooking: raw, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: shellfish-free, Paleo Breakfast Recipes, Paleo Low-Carb Recipes, Paleo Lunch Recipes

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