Spinach, Strawberry and Avocado Salad Recipe
Dig into a brilliant burst of colors on your plate with this eye-catching and extremely nutritious salad.
Servings 4 people
Calories 287kcal
Cost 10
Ingredients
- 2 cups fresh spinach or baby spinach
- 1 cup cooked fresh salmon cut into chunks, or canned salmon (optional)
- 1 cup strawberries thinly sliced
- 1 avocado cut into chunks
- 1 cup pineapple thinly sliced
- 1 small red onion thinly sliced
- ½ cup fresh pineapple juice
- ¼ cup white wine vinegar
Simple lemony salmon ingredients
- 1 salmon filet pin bones and skin removed
- 1 lemon thinly sliced
- 2 sprigs of fresh rosemary
- 1 tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F.
- In a baking dish, place half of the sliced lemon on the baking dish and top with a rosemary sprig. Lay the salmon filet on top of the lemon slices.1 lemon, 2 sprigs of fresh rosemary, 1 cup cooked fresh salmon
- Season the salmon to taste with sea salt and black pepper then place the remaining lemon slices and rosemary on top and drizzle with olive oil.1 salmon filet, Sea salt and freshly ground black pepper to taste, 1 tbsp. extra-virgin olive oil
- Bake until done (about 20 minutes) and let the salmon cool down.
- In a small bowl, combine the pineapple juice and the white wine vinegar.½ cup fresh pineapple juice, ¼ cup white wine vinegar
- In a big salad bowl, combine the spinach, strawberries, avocado, pineapple, red onion, and cooked salmon chunks. Drizzle the pineapple dressing on top and toss gently to coat.2 cups fresh spinach or baby spinach, 1 cup strawberries, 1 avocado, 1 cup pineapple, 1 small red onion
Nutrition
Calories: 287kcal | Carbohydrates: 19g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 53mg | Potassium: 887mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1542IU | Vitamin C: 55mg | Calcium: 53mg | Iron: 2mg